Duck à l'Orange

Name: Duck à l'Orange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 duck breast; 3 orange; 2 tbsp white sugar; 2 tbsp red wine vinegar; 2 dl chicken stock; 20 g butter; 1 tbsp orange juice; salt to taste; black pepper to taste

Prep15 minCook30 minTotal45 minDifficultyMedium

Ingredients

2 servings

Contains: Milk, Celery, Sulphites

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 962.8; total 1925.7
Protein: 67 g; total 134 g
Carbs: 45.9 g; total 91.8 g
Fat: 56.8 g; total 113.6 g

Estimated · based on 7 of 9 ingredients

Crisp-skinned duck breast with a glossy bittersweet orange sauce. A classic of French haute cuisine, surprisingly doable at home.

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Method

1
- duck breast2
Crisp the duck skin — Score the duck skin, season well, and place skin-side down in a cold pan. Cook over medium heat for 8 minutes to render the fat and crisp the skin.
2
- duck breast2
Finish cooking and rest — Turn and cook the other side for 6 minutes for medium-rare. Rest the duck on a board while you make the sauce.
3
- orange3
- white sugar2 tbsp
- red wine vinegar2 tbsp
- chicken stock2 dl
- orange juice1 tbsp
Make the orange caramel — In a clean pan, melt the sugar with the vinegar to a light caramel, about 3 minutes. Add the juice of two oranges and the stock and reduce for 5 minutes.
4
- duck breast2
- orange3
- butter20 g
Plate with orange sauce — Whisk in the butter to gloss the sauce. Slice the duck, arrange with segments of the remaining orange, and spoon over the sauce.

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