Orange-Glazed Duck Breast

Name: Orange-Glazed Duck Breast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 tsp All-Purpose Flour; 1 tbsp Butter; 1 pinch Cayenne Pepper; 1 cup Chicken Broth; 2 tsp Dried Orange Peel; 2 whole Duck Breast; 1 tbsp Duck Fat; 1 tbsp Marmalade; 2 tbsp Orange Liqueur; 1 pinch Salt; 1 tbsp Sherry Vinegar

Dinner 🍽️Lunch 🥪 French 🇫🇷 High-Protein 💪Low-Carb Carnivore 🥩Comfort-Food

Orange-Glazed Duck Breast pairs crispy-seared duck with a bright citrus sauce that’s both tangy and gently sweet, lifted by sherry vinegar and marmalade. The silky pan sauce carries notes of orange zest and a whisper of heat from cayenne, making it ideal for a cozy dinner or an elegant date-night main.

Prep15 mins
Cook20 mins
Serves2
DifficultyMedium

1

Gather all the ingredients.
2

Score the duck skin almost through the skin and fat on the diagonal in a crosshatch pattern. Generously season with salt and rub the salt into each breast. Let rest, skin-side up, at room temperature for 15 minutes.
3

Whisk the chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
4

Pat the duck breasts dry with paper towels. Season the skin-side of the duck breasts with salt again.
5

Heat the duck fat in a heavy skillet over medium heat for 2 minutes. Place the duck, skin-side down, in the skillet and cook until the fat renders and the skin is crisp, about 6 minutes.
6

Flip the duck breasts and cook until they begin to firm and are reddish-pink and juicy in the center, about 4 minutes more; an instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer the breasts to a plate to rest, and pour any rendered duck fat into a glass jar.
7

Return the skillet to medium heat and whisk the flour into the pan; cook and stir until the flour is fully incorporated, about 1 minute. Pour the orange mixture into the skillet and bring to a boil. Cook until the sauce thickens and reduces, 3 to 5 minutes. Reduce the heat to low. When the orange mixture stops bubbling, add the butter and stir until it is fully melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
8

Slice the duck breasts across the grain, arrange on a plate, and spoon the orange sauce over the top. Garnish with thin strips of orange zest.
9

Serve and enjoy.