French · Dinner
French Roast Duck (Gluten-Free)
A duck breast with scored skin is seared skin-down until the fat renders and crisps, then finished in the oven and rested before slicing. Served with a pan sauce of reduced orange juice, shallot and thyme, thickened with cornstarch and finished with butter.
$10
12 minsPrep
20 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
478Calories
42.3gProtein
29.8gFat
10.8gCarbs
5.9gSugar
0.6gFiber
1380mgSodium
204mgChol
11.2gSat Fat
610mgPotassium
35mgCalcium
3.4mgIron
1.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Score the duck breast skin in a tight crosshatch pattern, cutting through fat but not flesh. Season both sides with salt and pepper.
2
Sear
Place duck skin-down in a cold skillet with olive oil over medium-low heat for 8–10 minutes until the skin is deep golden and crisp.
3
Roast
Flip duck flesh-side down, add thyme sprigs, and transfer the skillet to a 400°F oven for 6–8 minutes until internal temperature reaches 135°F.
4
Rest
Move the duck breast to a board and rest for 8 minutes until juices stop pooling and temperature climbs to 145°F.
5
Finish
Pour off all but 1 tablespoon fat, add diced shallot and cook 2 minutes, then pour in orange juice, zest and chicken stock, simmer 3 minutes until reduced by a third. Stir in cornstarch slurry and simmer 1 minute until thickened, then swirl in butter. Slice duck on the diagonal, fan onto a plate, and spoon sauce over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g duck breast, skin on
- 22 small shallot
- 1/2 cup120ml fresh orange juice
- 2 tsp2 tsp orange zest
- 4 tbsp60ml chicken stock
- 2 tsp2 tsp cornstarch
- 2 tbsp2 tbsp water
- 2 tsp2 tsp butter
- 4 sprigs4 sprigs fresh thyme
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp olive oil
