French · Dinner
French Roast Duck Breast with Orange (Gluten-Free)
Pan-seared duck breast with crisp rendered skin, finished in the oven and served with a reduced orange sauce made from fresh orange juice, zest, chicken stock and honey. Accompanied by roasted potatoes and thyme. Cornstarch thickens the sauce for a gluten-free glossy finish.
$8
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
615Calories
41.2gProtein
31.5gFat
42.8gCarbs
19.6gSugar
3.9gFiber
825mgSodium
211mgChol
11.9gSat Fat
1180mgPotassium
90mgCalcium
3.4mgIron
1.1mcgVitamin B12
58mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat duck breast dry, score skin in a crosshatch pattern with a sharp knife, then season both sides with salt and pepper.
2
Roast
Toss potato chunks with olive oil and salt on a baking sheet, then roast at 425°F (220°C) for 25 minutes until golden and tender.
3
Sear
Place duck breast skin-side down in a cold ovenproof skillet over medium heat, cook for 8 minutes without moving until skin is deep golden and crisp.
4
Finish
Flip duck breast, transfer skillet to 425°F (220°C) oven for 6 minutes until an instant-read thermometer reads 135°F (57°C) for medium-rare.
5
Rest
Transfer duck to a cutting board and rest for 5 minutes until juices stop pooling.
6
Sauce
Pour off all but 1 teaspoon duck fat, add finely chopped shallot over medium-low heat, cook 2 minutes until softened and translucent.
7
Reduce
Add orange juice, orange zest, chicken stock, honey and thyme sprigs to skillet, simmer over medium heat for 5 minutes until reduced by about one-third.
8
Thicken
Whisk cornstarch with cold water into a slurry, stir into sauce, and simmer over low heat for 1 to 2 minutes until glossy and thick.
9
Finish
Remove thyme sprigs, then whisk butter into sauce off the heat until silky.
10
Plate
Slice duck breast on a slight angle, fan slices next to roasted potato, spoon orange sauce over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g duck breast, skin on
- 22 small orange
- 1 cup240ml chicken stock
- 22 small shallot
- 4 sprigs4 sprigs fresh thyme
- 2 tsp2 tsp cornstarch
- 2 tsp2 tsp honey
- 2 tsp2 tsp butter
- 11 oz311g potato
- 2 tsp2 tsp olive oil
- salt, to taste
- black pepper, to taste
