Pan fried duck breast
One of my late Dad’s favourite meals was duck breast. This duck breast with orange sauce recipe is very easy to make and is really delicious.
Duck breast with orange sauce
Orange Sauce for Duck Breast
For those of you wanting to buy some orange sauce for duck, stop here! It is much easier to make it yourself, and this is the recipe.
The orange sauce recipe for this meal is really tasty. You can also make it to accompany chicken if you wish.
Orange is a great accompaniment to duck and you will find them used 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 combination was brilliant!
The nice thing about this orange sauce 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.
What to serve with duck breast?
Really any vegetable that takes your fancy. Here I served up with some crispy roast potatoes and baked carrots with garlic (these take a bit longer to cook, of course).
But you may also like to try with some mashed potatoes or even some honey roast parsnips.
Have a look on my sides page for some other ideas.
You may have to coordinate the timing of the cooking of the accompanying vegetables, depending on what you choose to serve with it.
We are very 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.
If you are in the US, and you need some Canadian duck breast to try this recipe, why not try ordering from Meat n’ Bone, Premium Quality Meats, Hand-delivered To Your Door , below? 
Duck Breast With Orange Sauce
This is really a mix between pan-fried duck breast and roast duck breast as the same skillet pan goes into the oven to finish off the meat.
I hope you enjoy trying this recipe. If you do, please let me know how you get on in the comments section below!
How to make roast duck in orange sauce
Duck Breast With Orange Sauce
This duck breast with orange sauce will delight your guests. Easy and quick to make and very tasty.
Ingredients
- 2 duck breast fillets
- Salt and pepper
- For the sauce
- 120ml chicken stock
- 2 tbsp honey
- 2 tbsp soy sauce
- ½ tbsp pureed ginger
- ½ tbsp tomato puree
- 2 tbsp red wine
- Juice of 1 orange
Instructions
- Pre-heat the oven to 200C.
- 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.
- Put the breasts fat side down into a heated ovenproof skillet and cook on the hob until the fat side is crispy. This should take about 4-5 minutes.
- While pan frying 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.
- During this time a lot of fat will be released from the duck. Discard the excess fat (or retain for your next batch of roast potatoes) and then turn the breasts over and cook the other side for about 2 minutes.
- Afterwards, again relieve of any excess fat, and place the pan in the oven for a further 2-3 minutes. Remove from the oven, relieve of any fat again, and set the duck breasts aside to rest.
- 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.
- Slice the duck breast and serve up with the orange sauce poured over the slices.
Notes
Serve up with some roasted vegetables.
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 726Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 330mgSodium: 1679mgCarbohydrates: 51gFiber: 3gSugar: 42gProtein: 64g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.
or perhaps these accompaniments? :
HAMISH PALMER
Saturday 10th of April 2021
Why on earth would you "discard" the rendered duck fat??? sacré bleu!!!
Gav
Monday 12th of April 2021
Hamish, you are of course correct. Do keep your duck fat for your next batch of roast potatoes. In this case, I did not need it as my tatties were already in the oven. But you are right, duck fat is delicious, and especially good for making crispy roast tatties.
Archie
Sunday 31st of January 2021
What temperature for a fan oven?
Gav
Sunday 31st of January 2021
200C. My own oven is fan assisted and all the temperatures I mention in my recipes are for a fan assisted oven. Thanks for highlighting this.
Tom mckearney
Sunday 30th of August 2020
Great stuff, love the carrots with garlic. So easy yet really tasty. The duck breast i used was from france. I’ve looked for a good sauce to serve with it, now i have it. Merci bien.
Gav
Sunday 30th of August 2020
de rien. Glad you enjoyed it :)
Sarah
Monday 8th of July 2019
This recipe looks great. Definitely something I need to make for my family as we really enjoy eating Duck but have been looking for different ways to prepare it.
Gav
Friday 19th of July 2019
Thanks Sarah. Try it out, it is easy to make and the sauce is really good!