Duck Breasts with Orange Sauce

Crispy duck breasts with juicy meat and a silky orange sauce that’s bright, lightly sweet, and savory, an easy classic French dinner.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 30

Total Time 35

Ingredients

For Duck:

▢ 2 duck breasts
▢ ¼ teaspoon kosher salt or sea salt
▢ ⅛ teaspoon freshly ground black pepper

For Orange Sauce:

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.
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.
In a small saucepan, add 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 broth and brandy and let the sauce simmer for another 8 minutes, or until the sauce has reduced by half.
Remove the duck from the oven, and place on a chopping board to 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

Dry the Skin: I always pat the duck breasts dry first, it’s the secret to that beautiful, crispy golden skin. A little moisture can ruin the crunch!

Room Temp Rest: I let the duck sit out for about 15 minutes before cooking. It helps it cook evenly and stay perfectly tender.

Cold Pan Start: My favorite trick, I start skin-side down in a cold pan. As it heats up, the fat slowly renders and the skin turns beautifully crisp. No extra oil needed!

Rest Before Serving: Once it’s done, I let the duck rest for a few minutes before slicing. It keeps the juices in and makes every bite tender and full of flavor.

Nutrition