Chef John’s Orange Duck

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Description

This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it’s really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time.

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

Instructions

  1. 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
  2. skin-side up
  3. at room temperature
  4. for 15 minutes.
  5. Whisk chicken broth
  6. orange liqueur
  7. sherry vinegar
  8. orange marmalade
  9. orange zest
  10. and cayenne pepper together in a small bowl.
  11. Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
  12. Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet
  13. skin-side down
  14. and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center
  15. 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.
  16. Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated
  17. about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced
  18. 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling
  19. add butter; stir until butter is completely melted and incorporated into the sauce
  20. about 1 minute. Season with salt to taste.
  21. Slice duck breasts across the grain
  22. arrange on a plate
  23. and spoon orange sauce over the top.

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 50 mins

Servings: 2

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