French · Dinner
French Roast Duck Breast with Orange
Pan-seared duck breast with crisp rendered skin, finished in the oven, sliced and served over a reduced orange and white wine pan sauce with shallot and thyme, garnished with buttered potato cubes. A classic French bistro preparation.
$10
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.3gProtein
33.5gFat
30.8gCarbs
18.6gSugar
3.4gFiber
612mgSodium
215mgChol
13.9gSat Fat
980mgPotassium
75mgCalcium
4.2mgIron
1.9mcgVitamin B12
58mgVitamin C
gluten-free
protein-rich
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Pat duck breast dry and score skin in a crosshatch pattern, cutting through fat but not meat. Season both sides with salt and pepper.
2
Sear
Place duck skin-side down in a cold ovenproof skillet over medium heat; cook 8–10 minutes until skin is golden and fat renders.
3
Roast
Flip duck breast and transfer to a 400°F oven; roast 6–8 minutes until internal temperature reaches 135°F for medium-rare.
4
Rest
Move duck to a cutting board, tent loosely with foil, and rest 5 minutes.
5
Sauce
Pour off all but 1 tbsp duck fat, add shallot and sweat 2 minutes, deglaze with white wine 1 minute, then add orange juice, zest, stock, honey, and thyme; simmer 5–6 minutes until glossy, finish off heat with butter and vinegar, season with salt.
6
Potato
Meanwhile, boil potato cubes in salted water 8–10 minutes until tender, then drain and toss with olive oil.
7
Plate
Slice duck against the grain, fan slices beside potato cubes, and spoon orange sauce over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g duck breast, skin on
- 22 orange
- 22 small shallot
- 2 tbsp2 tbsp butter
- 120ml120ml dry white wine
- 120ml120ml chicken stock
- 2 tsp2 tsp honey
- 1 tsp1 tsp red wine vinegar
- 2 sprig2 sprig fresh thyme
- salt, to taste
- black pepper, to taste
- 200g200g potato
- 2 tsp2 tsp olive oil
