Duck à l'Orange

Name: Duck à l'Orange
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 duck breast halves; 1 cup chicken broth; 2 tablespoons orange liqueur (such as Grand Marnier®); 1 tablespoon sherry vinegar; 1 tablespoon Seville orange marmalade, or more to taste; 2 teaspoons grated orange zest; 1 pinch cayenne pepper; 1 tablespoon reserved duck fat; 1 teaspoon all-purpose flour; 1 tablespoon butter

Duck à l'Orange is a classic French dish that's simple to make with Chef John's easy recipe that uses duck breasts instead of a whole duck for speedier results.

Prep15 min
Cook20 min
Servings2

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Instructions

Gather all ingredients.
Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck, skin side down, in the skillet and cook until fat renders and skin is crisp, about 6 minutes.
Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top. Garnish with thin strips of orange zest.
Serve and enjoy.

Nutrition facts are available in the ChefBook app.
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