Duck Breast with Orange Glaze

Seared duck breast with a sweet orange glaze.

Duck Breast with Orange Glaze:

Duck breast with orange glaze is a classic French-inspired dish, combining the rich, crispy-skinned duck with a tangy and slightly sweet citrus sauce. The balance of savory and sweet flavors makes this dish elegant yet easy enough for a special dinner at home.

Ingredients:

1- For the Duck Breast:

• 2 duck breasts, skin-on
• Salt & black pepper to taste
• ½ tsp garlic powder (optional)
• ½ tsp dried thyme (optional)

2- For the Orange Glaze:

• ½ cup fresh orange juice (about 1 large orange)
• Zest of 1 orange
• 2 tbsp honey (or maple syrup)
• 1 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1 tsp Dijon mustard (optional, for depth)
• ½ tsp red pepper flakes (optional, for a little heat)
• 1 tbsp butter

Instructions:

1. Prepare & Score the Duck Breast:

• Pat the duck breasts dry with a paper towel.
• Using a sharp knife, score the skin in a crisscross pattern, being careful not to cut into the meat.
• Season both sides with salt, black pepper, garlic powder, and thyme.

2. Cook the Duck Breast:

• Place the duck breast skin-side down in a cold, dry pan (no oil needed, as the fat will render).
• Turn heat to medium and cook for 6-8 minutes until the skin is golden brown and crispy.
• Flip and cook for another 3-5 minutes (for medium-rare, or longer if you prefer it more done).
• Remove duck from the pan and let it rest for 5-10 minutes before slicing.

3. Make the Orange Glaze:

• In the same pan, remove excess fat, leaving about 1 tbsp.
• Add orange juice, zest, honey, balsamic vinegar, soy sauce, Dijon mustard, and red pepper flakes.
• Simmer for 4-5 minutes until slightly thickened. Stir in butter for a glossy finish.

4. Serve:

• Slice the rested duck breast and drizzle with the orange glaze.
• Serve with roasted vegetables, mashed potatoes, or a light salad.

Perfectly seared, crispy, and bursting with citrusy goodness!

Tips for the Best Duck Breast with Orange Glaze

• Score the Skin – Lightly score the duck skin in a crisscross pattern to help render the fat and achieve crispy perfection.
• Cook Skin-Side Down First – Start in a cold pan over medium heat and let the fat slowly render for 6-8 minutes until golden and crispy.
• Don’t Overcook – Duck breast is best served medium-rare to medium for the most tender and juicy texture (internal temp: 130-135°F / 54-57°C).
• Use Fresh Orange Juice – For the glaze, fresh orange juice adds a bright and natural sweetness that complements the duck beautifully.
• Let It Rest – After cooking, rest the duck for 5-10 minutes before slicing to retain juiciness.

Enjoy your meal!