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!
