Duck Breast With Orange Sauce

Pan fried duck breast

One of my Dad’s favourite meals is duck breast. This duck breast with orange sauce is very easy to make and really delicious.

The orange sauce recipe for this meal is really tasty and you can also make it to accompany chicken if you wish. Orange is a great accompaniment to duck and you will find them put together a lot.
Duck a l’orange or canard a l’orange (in French) is a well known combination of duck and orange.

Although the dish is now thought to be French, the Italians, of course, claim it originated in Italy. I will not go further into that, except to say that whoever came up with this was brilliant!

The nice thing about this duck gravy is that it requires very little preparation and is quickly on the table. The duck breast also does not take long to cook so you can produce this meal in less than 15 minutes.

Your accompanying vegetables may take longer depending on what you choose to serve with it.

We are lucky that we can pick up a few breasts of fresh duck here in our local Aldi for only about 3,50 Euros so we can produce this meal very cheaply.

This is really a mix between pan fried duck breast and roast duck breast as the same pan goes into the oven to finish off the meat.

How to make roast duck in orange sauce

Duck Breast With Orange Sauce

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This duck breast with orange sauce will delight your guests. Easy and quick to make and very tasty.

Prep Time 2 minutes

Cook Time 13 minutes

Total Time 15 minutes

Ingredients

• 2 duck breast fillets
• Salt and pepper
• For the sauce
• 120ml chicken stock
• 2 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp red wine
• ½ tbsp pureed ginger
• ½ tbsp tomato puree
• Juice of 1 orange

Instructions

1. Pre-heat the oven to 200C.
   
2. Score the fat side of the duck breasts with a sharp knife in a criss-cross pattern, with say a 1cm gap between the scores. Season the breast with salt and pepper.
   
3. Put the breasts fat side down into a heated oven proof skillet and cook until the fat side is crispy. This should take about 4-5 minutes.
   
4. While cooking the duck prepare the sauce ingredients by putting the stock, honey, soy sauce, red wine, ginger, orange juice and tomato puree into a measuring jug and whisking together.
   
5. During this time a lot of fat will be released from the duck. Discard the excess fat and then turn the breasts over and cook the other side for about 2 minutes.
   
6. Afterwards, discard any excess fat again and place the pan in the oven for a further 2-3 minutes. Remove from the oven, discard any fat, and set the duck breasts aside to rest.
   
7. Then pour the contents of the measuring jug into the same pan and bring to the boil. Simmer for a few minutes or until the sauce has thickened.
   
8. Slice the duck breast and serve up with the orange sauce poured over the slices.
   

Notes

Serve up with some roasted vegetables.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 726 Total Fat: 28g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 330mg Sodium: 1679mg Carbohydrates: 51g Net Carbohydrates: 0g Fiber: 3g Sugar: 42g Sugar Alcohols: 0g Protein: 64g

This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.

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