Easy Roasted Duck Breasts with Orange Glaze

Preparation

1. 1Preheat oven to 400°F (200°C). Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season duck breasts generously with salt and pepper.

Cooking Duck

1. 1Place duck breasts, skin-side down, in a cold, oven-safe skillet (cast iron or stainless steel) over medium heat. Cook for 8-10 minutes, allowing the fat to render and the skin to become crispy and golden brown. Pour off excess duck fat as it accumulates, reserving about 1 tablespoon for the glaze.
2. 2Flip the duck breasts and sear on the flesh side for 1-2 minutes. Transfer the skillet to the preheated oven and roast for 6-8 minutes for medium-rare, or until desired doneness is reached (internal temperature around 130-135°F / 54-57°C).
3. 3Remove the duck breasts from the skillet and let them rest on a cutting board, skin-side up, for 5-10 minutes before slicing. This allows the juices to redistribute for a tender result.

Orange Glaze

1. 1While the duck is resting, add the reserved duck fat (about 1 tbsp) to the skillet, if needed. Add orange juice, Grand Marnier, and honey to the skillet. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan.
2. 2Simmer for 3-5 minutes, or until the glaze has thickened slightly and is syrupy enough to coat the back of a spoon.

Serving

1. 1Slice the rested duck breasts against the grain. Arrange on plates and drizzle generously with the warm orange glaze.