French Duck à l’Orange
Method
Score the duck: Lightly score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. This helps the fat render and gives the skin a crispy texture. Season both sides with salt and pepper.
Sear the duck: Heat a skillet over medium heat until hot. Place the duck breasts skin-side down in the skillet. Cook for 6-8 minutes, periodically draining the rendered fat, until the skin is golden and crispy. Flip the duck and cook for an additional 2-3 minutes for medium rare. Remove the duck from the skillet and let it rest, covered, for 5-10 minutes.
Make the sauce: In the same skillet, remove all but 1 tablespoon of fat. Add the orange juice, honey, chicken stock, and orange zest. Stir and bring to a gentle boil. Cook for 5 minutes until the sauce reduces and thickens slightly. Adjust seasoning with a pinch of salt if needed.
Serve: Slice the duck breast into thin pieces. Arrange on a plate and drizzle with the orange sauce. Garnish with additional orange zest or fresh herbs, if desired.
Nutrition Facts
Per serving
