Roasted Duck Breast with Orange Sauce
Roasted duck breast with orange sauce is a classic French dish that became popular in the 19th century on the tables of the aristocracy. The rich, juicy meat of the duck is in perfect harmony with the fresh, slightly tart flavor of the orange. As the duck breast roasts in the pan, the skin crisps to perfection, while the sweet and sour aroma of the orange sauce fills the kitchen, creating a truly festive atmosphere. The secret to perfect roasted duck breast is crosshatching the skin, which helps the fat render while keeping the meat juicy. You can make the orange sauce even more special by adding a little Grand Marnier or Cointreau for a deeper, richer flavor.
Ingredients for this recipe
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Preparation Steps
1
Score the duck breast skin in a crosshatch pattern using a sharp knife, being careful not to cut into the flesh. Season with salt and pepper, then let it rest at room temperature for 15 minutes.
2
Place the duck breast skin-side down in a dry, cold skillet. Cook over medium heat for 6-8 minutes, until the skin is golden brown and the fat has rendered.
3
Flip the duck breast and sear the flesh side for 3-4 minutes. Transfer the duck breast to a preheated oven at 350°F (180°C) for 8-10 minutes. Remove from the oven and let it rest for 5 minutes.
4
Juice the oranges and zest a small amount of the peel. In a small saucepan, caramelize the honey over medium heat. Add the white wine and chicken broth.
5
Add the orange juice and zest, then simmer over medium heat until the sauce has slightly thickened. Whisk in the butter to create a creamy sauce.
6
Slice the duck breast and drizzle with the orange sauce. Garnish with fresh thyme and serve with mashed potatoes or steamed vegetables, if desired.
