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Easy Roasted Duck Breasts with Orange Glaze - Image 1

Easy Roasted Duck Breasts with Orange Glaze

French cuisine
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Easy Roasted Duck Breasts with Orange Glaze

  1. Turkey & Duck Dishes

Prep: 15 min • Cook: 25 min. Crispy pan-seared duck breasts finished in the oven with a quick, tangy orange and Grand Marnier glaze, perfect for a weeknight indulgence. This elegant French-inspired dish delivers impressive flavor with minimal effort, making it ideal for a special meal or a luxurious weeknight dinner.

Preparation time
15 min
Cooking time
25 min
Total time
40 min
Servings
2
Course
Main
Complexity
Easy
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Ingredients

  • 2 pcs duck breasts(about 6-8 oz each, skin on)
  • 1/2 tsp salt
  • 1/4 tsp black pepper(freshly ground)

Orange Glaze

  • 1/2 cup orange juice(freshly squeezed)
  • 2 tbsp grand marnier
  • 1 tbsp honey
  • duck fat(reserved from rendering)

Instructions

Preparation

  1. Preheat 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. Place 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. Flip 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. Remove 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. While 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. Simmer for 3-5 minutes, or until the glaze has thickened slightly and is syrupy enough to coat the back of a spoon.

Serving

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

Nutrition

Servings
2
Serving size (imperial)
8 oz
NutrientPer servingPer 100 gTotal (2 servings)
Calories520.5 kcal231.3 kcal1,041 kcal
Protein45.2 g20.1 g90.4 g
Fat35.8 g15.9 g71.6 g
Carbs6.5 g2.9 g13 g

Tips

  • Scoring the duck skin properly helps render the fat efficiently, resulting in wonderfully crispy ski
  • Start with a cold pan for perfect skin rendering; this allows the fat to slowly melt out, preventing
  • Serve with simple sides like green beans or roasted asparagus to complement the rich duck and tangy

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