Duck Breast with Orange Sauce
A crispy-skinned, tender duck breast served with a citrus-infused orange sauce.
Ingredients
- 4 duck breasts skin-on
- Salt and black pepper
For the Orange Sauce
- 1 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1/2 teaspoon fresh rosemary optional
Instructions
- Score the duck skin in a crosshatch pattern and season with salt and black pepper.
- Place the duck breasts skin-side down in a dry skillet over medium heat and cook for 6-7 minutes until the skin is crispy. Flip and cook the other side for 3-4 minutes.
- Transfer the duck breasts to an oven-safe dish and roast at 200°C (400°F) for 10 minutes. Let rest for 5 minutes.
- In the same skillet, add orange juice, orange zest, honey, apple cider vinegar, and rosemary. Bring to a boil.
- Stir in the cornstarch mixture and cook for 2-3 minutes until the sauce thickens.
- Slice the duck breasts and serve with the orange sauce.
NUTRITION FACTS (Per Serving)
Calories: 350 kcal
Carbs: 12 g
Fat: 20 g
Protein: 30 g