Learn how to cook delicious Duck Breasts with Orange Sauce! This recipe combines juicy duck breasts with a sweet and tangy orange sauce that you’ll love. Worried about cooking duck? Don’t be! It’s easier than you think, and you can even prepare some of it ahead of time. It’s fancy but simple! This dish, also called Duck à l’Orange, is a classic for good reason, it tastes amazing! By using duck breasts instead of a whole duck, you get all the great flavors in much less time.
Here’s a little kitchen secret: that pricey duck breast you often see on restaurant menus? It’s actually incredibly easy to prepare at home. With just a few straightforward steps, you can impress your guests or even a special someone any night of the week.
Duck and orange sauce have always been a perfect pairing, it sounds gourmet, but trust me this recipe is quick and simple. In just 25 minutes, you’ll have a dish that looks and tastes like it belongs in a top-tier restaurant.
The key to success is using the cold pan method that guarantees the duck cooks evenly every time, no more worrying about overcooking or dry meat. It’s foolproof, reliable, and absolutely delicious.
I have to admit, I’m feeling a bit nostalgic today. Duck à l'orange was one of the first dishes I mastered, and even though it’s a classic, it’s far from outdated. In fact, I think it’s ready for a modern revival.
Since moving to the UK, I’ve found myself cooking duck nearly every week, and I’ve really perfected my approach. But this recipe is different, it’s got bold, exciting flavors that put a fresh spin on the traditional. Whether you're hosting a dinner party or treating yourself to something special, this dish is sure to be a winner.
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⭐Why You'll Love This Duck Breasts with Orange Sauce
- Elegant Yet Easy: This dish may sound fancy, but it’s surprisingly simple! With just a few steps like searing the duck and making the sauce, you can impress guests or enjoy a special meal at home.
- Flavor Harmony: The rich duck and tangy-sweet orange sauce create a perfect balance. The caramelized sweetness and acidity from the vinegar really complement the savory duck.
- Perfectly Crispy Skin: Searing the duck skin-side down in a cold pan gives you that crispy skin while keeping the meat juicy and tender, it really makes the dish pop!
- Restaurant-Quality at Home: This dish feels like fine dining in your own kitchen. The crispy duck and sophisticated orange sauce will make you feel like you’re at a high-end restaurant!
🧾Duck Breasts with Orange Sauce Ingredients
Here’s what you need to make this duck breasts with orange sauce:
For the Duck:
- Duck Breast: I love using boneless, skin-on duck breast. It’s rich, tender, and has a slight gamey flavor that pairs perfectly with the sweet, tangy orange sauce. The fat adds a luscious texture, and the skin crisps up beautifully for the perfect crunch.
- Salt and Black Pepper: A simple seasoning of salt and pepper brings out the duck’s natural flavor. Salt enhances its savory taste, while black pepper adds a mild heat that complements the richness without overpowering it.
For the Orange Sauce:
- Sugar: A bit of sugar creates a caramelized base for the sauce, balancing the tangy and sweet flavors with a rich depth.
- Red Wine Vinegar: This adds the perfect tang to cut through the duck’s richness and balance the sauce beautifully.
- Oranges: Fresh oranges bring vibrant, citrusy brightness. Their natural sweetness and tartness complement the richness of the duck.
- Chicken Stock: Chicken stock ties everything together with a savory, umami depth that enhances the sauce’s complexity.
- Brandy: A little brandy adds warmth and a refined touch, with fruity, oaky notes that make the sauce feel extra luxurious.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Duck Breasts with Orange Sauce
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Dry the duck breasts with paper towel and score the skin without cutting into the meat.
2. Season with salt and pepper on both sides, then let them sit at room temperature for 15 minutes.
3. While duck breasts are resting, prepare the orange sauce by melting sugar until it turns light amber.
4. When the sugar melts and turns golden, add the red wine vinegar. Stir and cook for 1-2 minutes to reduce slightly.
5. Add the juice of 2 oranges, simmer, and cook for about 6 minutes until the sauce reduces by half.
6 Add the chicken stock and brandy, then simmer for 8 minutes or until the sauce reduces by half.
7. Place the duck breasts skin-side down in a cold, dry pan. Cook over medium-high heat for 4 minutes until the skin is golden and crispy. Flip and cook for 1 more minute, then drain the fat.
8. Cook the duck breasts in a 400°F (200°C) fan oven for 6 minutes for medium-rare, or longer for well-done. Once cooked let it rest for 5 minutes so the juices settle.
🍽 What to Serve with Duck Breasts with Orange Sauce
I love making this duck a complete, impressive meal with some warm, crusty ciabatta or garlic bread to soak up the orange sauce, it adds a nice rustic touch.
For sides, I like marinated tomatoes, an avocado pear salad, or a refreshing Waldorf salad. Crispy potato wedges, smashed potatoes, or fluffy bubble potato pillows are also perfect.
To drink, lemonade is my go-to, and for dessert, a sweet peanut butter mousse is the ultimate way to finish things off!
💭Tips for Recipe Success
For the Duck:
Pat Dry: Always pat the duck breasts dry with paper towels before scoring or seasoning to help the skin crisp up perfectly.
Score the Skin: Gently score the skin with a sharp knife, being careful not to cut into the meat. This helps the fat render and prevents the skin from shrinking.
Start in a Cold Pan: Place the duck skin-side down in a cold, dry pan. This lets the fat render slowly as the pan heats, giving you golden, crispy skin.
Render the Fat: Cook skin-side down for 4–6 minutes on medium heat without moving it, until the skin is crispy and golden.
Save the Duck Fat: Pour off the rendered fat and save it, it’s amazing for roasting potatoes or veggies!
Slice Against the Grain: Cut the duck breasts against the grain for tender, easy-to-eat slices.
For the Orange Sauce:
Caramelize the Sugar: Keep an eye on the sugar to avoid burning, it can make the sauce bitter.
Use Fresh Oranges: Fresh orange juice and zest add vibrant, bright flavor. Skip store-bought juice for the best results.
Reduce for Flavor: Let the sauce simmer until it reduces by half, creating a rich, thick sauce that beautifully coats the duck.
🍛More Dinner Recipes!
Here are more of my favorite dinner recipes! Try these:
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📖 Recipe
Duck Breasts with Orange Sauce
Ingredients
For Duck:
- 2 Duck Breast
- ¼ teaspoon Salt
- ⅛ teaspoon Black Pepper
For Orange Sauce:
- 30 g Sugar
- 2 tablespoon Red Wine Vinegar
- 2 Oranges - Juice of 2 Oranges
- 350 ml Chicken Stock
- 2 tablespoon Brandy
Instructions
- Pat the duck breasts dry with paper towels.
- Score the skin of the duck breast with a knife, being careful not to cut into the meat.
- Sprinkle the duck breasts evenly with salt and black pepper on both sides. Let them rest for about 15 minutes at room temperature.
- In a small saucepan, combine the sugar and heat over medium heat. Allow the sugar to melt and caramelize into a light amber color. Be careful not to burn it.
- Once the sugar is melted and golden, add the red wine vinegar to the pan. Stir to combine and allow it to cook for about 1-2 minutes, reducing slightly.
- Add the juice of both oranges to the saucepan, bring the mixture to a simmer, and cook for about 6 minutes, or until the sauce has reduced by half.
- Stir in the chicken stock and brandy and let the sauce simmer for another 8 minutes, or until the sauce has reduced by half.
- Place the duck breasts skin-side down into the cold pan without oil. Sear over medium-high heat for about 4 minutes or until the skin is golden and crispy. Flip the duck breasts over and cook for another 1 minute. Pour off the fat.
- Place the duck breasts in a preheated oven at 400°F (200°C) with a fan for 6 minutes for medium-rare, or longer if you prefer a more well-done duck.
- Once cooked, remove the duck from the pan and let it rest for 5 minutes. This allows the juices to be redistributed.
- Slice the rested duck breasts against the grain into slices.
- Spoon the orange sauce over the duck and serve with a light salad.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This is the best duck recipe I've ever tried. The instructions were clear and easy to follow, and the results were amazing. The orange sauce is a perfect complement to the rich, flavorful duck.