Duck Breasts with Orange Sauce

Enjoy the delicious harmony of Duck Breasts with Orange Sauce. Try my simple recipe and wow your friends and family!

Recipe Developer-Estefania

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Prep Time 5

Cook Time 30

Total Time 35

Ingredients

For Duck:

▢ 2 Duck Breast
▢ ¼ teaspoon Salt
▢ ⅛ teaspoon Black Pepper

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

For Perfect Duck Breast:

Dry the Skin: Pat the duck breasts dry before cooking to get that crispy, golden skin. Moisture is the enemy of crispiness!

Score Lightly: Gently score the skin with shallow cuts to help the fat render out. Don’t cut too deep, or the meat might dry out.

Room Temp Rest: Let the duck rest at room temperature for 15 minutes before cooking. This helps it cook evenly and stay tender.

Cold Pan Start: Place the duck skin-side down in a cold pan. As it heats, the fat slowly renders, creating perfectly crispy skin. No need for extra oil—duck fat does the work!

Medium Heat: Cook on medium heat for a golden, crispy skin without burning. Too hot, and the fat burns; too cool, and the skin won’t crisp.

Rest After Cooking: Always rest the duck for a few minutes after cooking to lock in the juices and keep it tender.

Perfect Doneness: For medium-rare, the center should be pink and juicy. Cook a little longer if you prefer it to be more done.

For the Sauce:

Caramelize Carefully: Be patient when caramelizing sugar. Don’t stir, and stop as soon as it turns light amber to avoid bitterness.

Simmer to Perfection: Let the sauce simmer to concentrate its flavors, but don’t overdo it, or it’ll get too thick.

Nutrition