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Duck a l'Orange
Duck a l'Orange
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Try Chef John's quick version of the classic French dish, Duck a l'Orange, using juicy duck breasts for a delicious and hassle-free meal.
Ingredients:
  • 2 duck breast halves
  • salt to taste
  • 1 cup chicken broth
  • 2 tablespoons orange liqueur (such as Grand Marnier®)
  • 1 tablespoon sherry vinegar
  • 1 tablespoon Seville orange marmalade, or more to taste
  • 2 teaspoons grated orange zest
  • 1 pinch cayenne pepper
  • 1 tablespoon reserved duck fat
  • 1 teaspoon all-purpose flour
  • 1 tablespoon butter
Instructions:
  • Score the duck skin in a crisscross pattern almost all the way through. Season generously with salt and rub it into each breast. Let it rest at room temperature, skin-side up, for 15 minutes.
  • Combine chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper in a small bowl and whisk until well blended.
  • Use paper towels to pat the duck breasts dry. Sprinkle salt onto the skin side of the duck breasts to re-season them.
  • Warm duck fat in a heavy skillet over medium heat for 2 minutes. Add duck, skin-side down, and sauté for 6 minutes. Flip and cook until slightly firm and pink and juicy inside, about 4 minutes. An instant-read thermometer should register 140 degrees F (60 degrees C). Rest duck breasts on a plate and store any excess fat in a jar.
  • Place the skillet back on medium heat and whisk in the flour, cooking and stirring until fully incorporated, for about 1 minute. Pour the orange mixture into the skillet and bring it to a boil. Allow the sauce to thicken and reduce for 3 to 5 minutes. Lower the heat to low and add the butter once the bubbling subsides, stirring until the butter is melted into the sauce, approximately 1 minute. Season with salt to your liking.
  • Thinly slice the duck breasts, elegantly arrange them on a plate, and generously drizzle the orange sauce over them.

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