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Ingredients
Scale
- 2, 1 lb. duck breasts
- salt, to taste
- pepper, to taste
- 1 cup red wine, dry
- 1 cup chicken stock
- juice of 1 orange
- 2 tablespoons honey
Instructions
- Score the duck fat in a grid shape, taking care not to cut into the meat, and season generously with salt and pepper.
- Place the duck breasts, skin side down, in a cold pan. It is essential that the pan is not preheated.
- Cook the duck on medium-high heat for about 15-18 minutes until the fat renders and the skin turns golden brown and crispy.
- Flip the duck breasts and continue to cook for another 4-5 minutes until they are medium rare.
- Allow the duck to rest for at least 10 minutes with the skin side up. Drain the fat but save it for later use, such as frying potatoes.
- In the same pan, combine the wine, chicken stock, orange juice, and honey, scraping up any brown bits. Bring this mixture to a boil, then reduce the heat, stirring occasionally until thickened, which takes about 5 minutes.
- Slice the duck into thin pieces and serve with the orange sauce on top.
- Enjoy your delicious meal!
Notes
For extra flavor, consider marinating the duck breasts with spices overnight.
Serve with roasted vegetables or a fresh salad for a complete meal.
Use the leftover duck fat for sautéing vegetables or potatoes for a richer taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Pan-Seared
- Cuisine: French
Nutrition
- Serving Size: 1 duck breast with sauce
- Calories: 550
- Sugar: 8g
- Sodium: 350mg
- Fat: 38g
- Saturated Fat: 9g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 120mg