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Seared Duck Breast with Orange Pan Sauce
By realdavisduo
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Added about 1 month ago
•
Updated about 1 month ago
Challenging
Dinner
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serves 4
Ingredients (for 4 servings)
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0.5 tsp Black Pepper
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4.0 piece Duck Breast
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2.0 whole Orange
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3.0 clove Garlic
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2.0 unit Fresh Thyme
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0.5 cup Chicken Broth
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2.0 tbsp Honey
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1.0 tbsp Balsamic Vinegar
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1.0 tbsp Butter
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1.0 tsp Salt
Note: Items with are common pantry items.
Nutrition Estimates (*estimated per serving)
52.0
Calories
0.4g
Protein
6.3g
Carbs
3.1g
Fat
6.2g
Sugar
1.0mg
Sodium
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.
Tags
Instructions
1. Score the duck breast skin in a crosshatch pattern with a sharp knife, being careful not to cut into the meat. Season generously with salt and pepper.
2. Zest one orange and juice both oranges. Mince the garlic.
3. Place duck breasts skin-side down in a cold skillet. Turn heat to medium and cook for 12-15 minutes, rendering the fat until skin is golden and crispy.
4. Flip duck breasts and cook on the meat side for 4-5 minutes for medium-rare (internal temp 135°F).
5. Remove duck from pan and let rest on a cutting board tented with foil.
6. Pour off most of the rendered fat from the pan, leaving about 1 tablespoon.
7. Add garlic and thyme to the pan over medium heat, cook for 30 seconds.
8. Deglaze with orange juice, scraping up any browned bits.
9. Add chicken broth, honey, balsamic vinegar, and orange zest. Simmer for 5-7 minutes until sauce is reduced by half.
10. Remove thyme sprigs, swirl in butter, and season to taste.
11. Slice duck breast on a bias and serve with orange pan sauce drizzled on top.
Nutrition Estimates (*estimated per serving)
52.0
Calories
0.4g
Protein
6.3g
Carbs
3.1g
Fat
6.2g
Sugar
1.0mg
Sodium
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.