0 from 51 votes
Crispy Seared Duck Breast With Orange Sauce
Easy, tender duck breast with crispy skin and a lightly sweet red wine orange sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 duck breasts
Calories: 612 kcal
Course:
Main Course
Cuisine:
French
Ingredients
- 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 duck fat, making a grid shape along the fat, taking care to not cut through to the duck meat. Season well with salt and pepper.
- Place duck, fat side down, in cold pan. Pan must absolutely be cold - do not preheat.
- Let fat reduce and crisp on medium-high heat, about 15-18 minutes, until golden brown and crispy.
- Flip duck breast and cook through to medium rare, another 4-5 minutes.
- Rest duck for at least 10 minutes, skin side up. Drain fat, but do not discard - save for frying potatoes later!
- While duck is resting, combine wine, stock, juice from 1 orange, and honey in pan, scraping up any browned bits. Bring to a boil, then reduce, stirring occasionally, until thickened and reduced, about 5 minutes.
- Slice duck in thin slices and top with orange sauce.
- Serve and enjoy!
Cup of Yum
Nutrition Information
Serving
1g
Calories
612kcal
(31%)
Carbohydrates
25g
(8%)
Protein
58g
(116%)
Fat
25g
(38%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
17g
Cholesterol
310mg
(103%)
Sodium
461mg
(19%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 2duck breasts
Amount Per Serving
Calories 612
% Daily Value*
| Serving | 1g | |
| Calories | 612kcal | 31% |
| Carbohydrates | 25g | 8% |
| Protein | 58g | 116% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 17g | 100% |
| Cholesterol | 310mg | 103% |
| Sodium | 461mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.