Orange-Glazed Duck Breast

A simple version of the incredibly tasty French dish Duck à lʼOrange! A homemade way to prepare a complex, beautiful dish of French cuisine is an excellent proposal for a romantic dinner for two, for a holiday table or a family dinner. Try it — you will not remain indifferent.
cook time: 45 min
Ruby Colston
Orange-Glazed Duck Breast

Nutrition Facts (per serving)

147
Calories
11g
Fat
6g
Carbs
8g
Protein

Ingredients (4 portions)

For duck breasts:

duck breast 2 pc
Salt to taste
Ground black pepper to taste
Olive oil 1 tbsp

For the sauce:

Oranges 3 pc
Sugar 25 g
White wine vinegar 1 tbsp
Balsamic vinegar 1 tbsp
Bouillon 250 ml
Jelly 1 tbsp
Butter 1 tbsp
Salt to taste
Ground black pepper to taste

Recipe instructions

Step 1

Step 1
Letʼs prepare the necessary ingredients

Step 2

Step 2
Wash the duck breasts, remove the remaining water with paper napkins, and use a very sharp knife to make small cuts in the skin in the form of a lattice.

Step 3

Step 3
Salt and pepper the prepared breasts on both sides and set aside to marinate for 20 minutes.

Step 4

Step 4
Meanwhile, while the breasts are marinating, prepare the base for the orange sauce. Squeezing juice from oranges

Step 5

Step 5
It should be about 200 ml.

Step 6

Step 6
Dilute the duck broth with hot water (I used the broth in powder form). You can use beef or chicken broth if you donʼt have duck broth on hand.

Step 7

Step 7
Pour sugar into a frying pan, pour about 100 ml of hot water, put on medium heat, stirring to dissolve the sugar, bring to a boil and continue heating without stirring.

Step 8

Step 8
Gradually the syrup will caramelize and turn golden brown. At this point, add (carefully!!!) a tablespoon of white wine vinegar and remove from heat. Turn the pan so that the vinegar dissolves the caramel.

Step 9

Step 9
Put the pan back on the heat and pour in the orange juice. Continue heating until the mixture is reduced by half. Add the broth and continue to evaporate until the mixture is reduced by half. Remove from heat. The base for the sauce is ready.

Step 10

Step 10
Now back to the duck breasts. Pour a little olive oil into the pan, heat it up and place the duck breasts in the hot oil. Fry on each side for 5-6 minutes.

Step 11

Step 11
Attention — do not overcook, the meat should remain juicy and pink inside.

Step 12

Step 12
Remove the fried breasts from the heat, cover with foil and leave in a warm place for 8 — 10 minutes.

Step 13

Step 13
At this time we finish preparing the sauce. Add a tablespoon of balsamic vinegar to the frying pan where the duck breasts were fried, heat and stir the contents, then pour in the previously prepared sauce base and bring to a boil, continue boiling until we get the required consistency.

Step 14

Step 14
Add a tablespoon of cranberry jelly (can be replaced with currant), add salt and pepper if desired, mix everything thoroughly again and remove from heat.

Step 15

Step 15
Stir a tablespoon of butter into the hot sauce.

Step 16

Step 16
Cut the finished breast, place it on a plate, pour the sauce over it and enjoy.

Step 17

Step 17
Served as a side dish are potato pancakes, boiled potatoes with butter, broccoli with almonds, mixed lettuce salad or battered cauliflower, as in my version. Enjoy your meal!)))

Additional rubrics

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