Duck à l'Orange
A classic French bistro favorite featuring tender duck breasts glazed in a vibrant, sweet-and-tangy citrus sauce.
Ingredients
- •4 boneless duck breasts (about 6 oz each)
- •Salt and freshly ground black pepper to taste
- •3 navel oranges (zest of 1 orange, juiced all 3)
- •2 tablespoons sugar
- •2 tablespoons red wine vinegar
- •1 cup low-sodium chicken broth
- •2 tablespoons orange liqueur (such as Grand Marnier or Triple Sec)
- •1 tablespoon potato starch or cornstarch
- •2 tablespoons water
- •1 tablespoon olive oil
Instructions
- 1
Score the skin of the duck breasts in a crisscross pattern with a sharp knife, taking care not to cut into the meat.
- 2
Season both sides of the duck breasts generously with salt and black pepper.
- 3
Place the duck breasts skin-side down in a cold skillet, then turn the heat to medium-low to render out the fat slowly for about 10 to 12 minutes.
- 4
Drain off the excess rendered fat from the pan, flip the duck breasts, and cook for another 4 to 6 minutes until cooked to medium-rare or your desired doneness.
- 5
Transfer the duck breasts to a cutting board, cover loosely with foil, and let them rest for 10 minutes before slicing.
- 6
In a small saucepan, combine the sugar and red wine vinegar over medium heat, stirring until it turns into a light amber caramel.
- 7
Carefully pour in the fresh orange juice, orange zest, chicken broth, and orange liqueur, simmering until reduced by half.
- 8
Whisk together the potato starch and water in a small bowl, then stir the slurry into the simmering sauce until thickened and glossy.
- 9
Slice the rested duck breasts on the bias and arrange them on warm serving plates.
- 10
Spoon the warm orange sauce generously over the duck slices and serve immediately.
💡 Chef tips
- Start the duck in a cold pan to ensure the maximum amount of fat renders out, resulting in a wonderfully crispy skin.
- Save the rendered duck fat in a jar in the refrigerator to use later for roasting potatoes.
- You can make the orange sauce base a few hours ahead and simply reheat it while the duck is resting.
✅ How it should turn out
The finished dish features perfectly crisp-skinned duck with tender, juicy meat, smothered in a glossy, aromatic sauce that balances bright citrus notes with a sophisticated sweet-and-sour tang.