Chef John's Orange Duck recipe
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Ingredients
- 2 duck breast halves salt to taste 1 cup chicken broth 2 tablespoons orange liqueur (such as Grand Marnier®) 1 tablespoon sherry vinegar 1 tablespoon Seville orange marmalade, or more to taste 2 teaspoons grated orange zest 1 pinch cayenne pepper 1 tablespoon reserved duck fat 1 teaspoon all-purpose flour 1 tablespoon butter
Nutrition Info
- 354.2 caloriescarbohydrate: 14.9 gcholesterol: 129.6 mgfat: 20.9 gfiber: 0.3 gprotein: 19.8 gsaturatedFat: 8 gservingSize: -sodium: 593 mgsugar: 12.2 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Orange Duck
Directions
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Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
Return skillet to medium heat and whisk flour into pan, cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet, bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter, stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.