Duck Breast à l’orange
A festive and flavorful dish where duck breast, marinated in salt for optimal tenderness, is elevated by a vibrant sweet-and-savory orange sauce. Perfect for large gatherings or holiday meals.
I made this delicious recipe for a catering event of 25 people and on Christmas Eve. A success every time. Marinating the duck breasts in salt provides an ultra tasty and tender meat. The slightly sweet orange sauce perfectly complements the gamey taste of duck meat.
I love serving duck breasts sliced thinly on a large serving platter placed in the center of the table. Everyone helps themselves, and the result is truly impressive! If you still don’t have plans for New Year’s Eve: here’s a great idea! Happy holidays xo
Tips for a perfect result:
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Don’t skip the salt marinade: It’s essantial to tenderize the meat and enhance the flavor!
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Score the fat evenly, without cutting into the flesh: this helps render the fat during cooking and makes the skin crispy.
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Cook skin-side down without moving it: this is key to achieving a beautifully golden, crispy crust.
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Use good-quality fresh orange juice (ideally Cara Cara oranges) for a naturally sweet-tart flavor without bitterness.
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Make the sauce ahead of time: it can be gently reheated just before serving.
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Serve thinly sliced on a platter, garnished with pomegranate seeds and fresh mint for a stunning visual and a burst of freshness that balances the richness of the dish.
Place the duck breasts in a large ceramic dish or plate. Pat them dry thoroughly with paper towels. Sprinkle about 1 tablespoon (15 ml) of salt on each breast, both on the fat side and the meat side. Refrigerate for at least 4 hours, up to 8 hours. This will ensure the meat is well seasoned, ultra-tender, and juicy.
Preheat your oven to 375°F (190°C).
Score the fat diagonally with a knife, being careful not to cut into the meat. Rinse the duck breasts lightly to remove excess salt, then dry again with a clean towel.
Heat a large pan over medium heat. Place the duck breasts fat-side down in the pan. Cook for 7 minutes without moving them.
Turn off the heat and flip the duck breasts. Transfer the pan to the oven and roast for 8 minutes.
Set the duck breasts aside on a plate and pour the fat from the pan into a bowl.
Reheat the pan over medium-high heat and deglaze with the chicken broth. Use a wooden spoon to scrape up the browned bits stuck to the pan.
Add the orange juice, vinegar, and honey, and bring to a boil. Let it reduce for about 5 minutes.
Add the butter and orange zest. Lower the heat and let it reduce for another 5 minutes. Season lightly with salt and pepper to taste. Set aside.
Slice the duck breasts thinly on the diagonal.
Spoon some sauce onto the serving plate. Arrange the duck slices in a circle on the plate and pour the remaining sauce over them. Garnish with pomegranate seeds and fresh mint. SO good!
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