Duck l'orange

Indulging in the timeless elegance of Duck à l'Orange. Crispy, golden skin meets a tangy-sweet citrus glaze—perfection on a plate.

Prep List

• Duck breasts, skin-on

• Salt and black pepper, to taste

• Orange juice x 1 cup, fresh

• Zest orange x 1

• Chicken broth x 1 cup, fresh

• White wine x 1/4 cup, dry

• Soy sauce x 1 tsp

• Calabrian chili x 1 tsp, chopped

• Ginger x 1 tsp, sliced

• Honey x 1/4 cup

• Red wine vinegar x 2 tbs

• Unsalted butter x 2 tbs

• Salt and black pepper, to taste

• Orange slices or zest

• Fresh herbs

Recipe

• Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season the duck breasts with salt and black pepper on both sides.

• Place the duck breasts, skin side down in a cold pan and sear for about 10 minutes on medium low. Remove the duck from the pan and let i rest for another 10 minutes, or just before you want to serve it.

• In the same skillet, pour off excess duck fat, leaving about 1-2 tablespoons in the pan. Add orange juice, orange zest, ginger, chicken broth, white wine, honey, soy and red wine vinegar to the skillet. Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing it to reduce and thicken.

• Return the duck to the pan and finish cooking, ensuring the skin is nice and crispy and flipping the duck to the meat side down and cook for 30 seconds, remove from pan and rest for no more than 2 minutes.

• Whisk in the unsalted butter until the sauce becomes glossy and smooth. Season with salt and black pepper to taste. Slice the duck breasts diagonally into thin slices Plate the duck slices and drizzle the orange sauce over the top.