Duck l'Orange
An slightly updated version of the classic French specialty!
Print Pin RateCalories: 2051kcal
Ingredients
- The Sauce
- 4 oranges
- ¼ cup red wine vinegar
- 3 tablespoons sugar
- 2 cups chicken stock (duck stock will also work well)
- 1 tablespoon corn starch
- 3 tablespoons Grand Marnier (or other orange liqueur, such as Triple Sec)
- 2 tablespoons unsalted butter (cold butter, cut into cubes)
- The Duck
- 4 duck breasts (skin on, approximately 8 oz each)
- salt
- black pepper
Instructions
- The Sauce:
- Zest two of the oranges in large slices, with a vegetable peeler, avoiding the bitter, white pith. Set aside the juice from 2 oranges. Cut slices from the other 2 oranges for the garnish. Set this all aside
- In a saucepan, bring the vinegar and sugar to a boil. Continue boiling it until it reduces by half (approximately), and turns a dark, red-ish copper color. Slowly stir in the stock. Add the orange juice and peel, and simmer for 5 minutes
- Wisk the corn starch with 2-3 tablespoons of water to remove any lumps, and slowly whisk this into the sauce until it thickens
- Whisk in the Grand Marnier. Then whisk in butter, one tablespoon at a time. Keep this warm until it’s time to serve the duck
- The Duck:
- Pat the duck breasts dry, and diagonally slice through the skin, without cutting into the meat. Sprinkle with salt, and black pepper
- Place the breast, skin-side down, into a cold skillet. Turn the heat to medium-high
- Cook the breast until the skin is golden brown. If it appears that the heat is too high, lower it to prevent the fat from burning
- Turn over the duck, and cook until the bottom (non-skin side) is browned and seared. Cook to your liking, to an internal temperature of 135°-140° for medium rare, 150° for medium, and 165° for well done. Let the duck rest for 5 minutes before slicing
Nutrition Facts
Duck l'Orange
Serving Size
4 g
Amount per Serving
Calories
2051
% Daily Value*
Fat
20
g
31
%
Saturated Fat
28
g
175
%
Trans Fat
1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
20
g
Cholesterol
771
mg
257
%
Sodium
1214
mg
53
%
Potassium
3920
mg
112
%
Carbohydrates
137
g
46
%
Fiber
13
g
54
%
Sugar
107
g
119
%
Protein
196
g
392
%
Vitamin A
2372
IU
47
%
Vitamin C
336
mg
407
%
Calcium
262
mg
26
%
Iron
43
mg
239
%
* Percent Daily Values are based on a 2000 calorie diet.