Chef John's Orange Duck Recipe

Recipesfull introduces to you: Popular Recipes. (Chef John's Orange Duck Recipe). 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.

Brief

Prep 15 mins

Cook: 20 mins

Additional: 15 mins

Total: 50 mins

Servings: 2

Yield: 2 servings

Chef John's Orange Duck Recipe

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

Meat and Poultry

Directions

Step 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 skin-side up at room temperature for 15 minutes.

Step 2

Whisk chicken broth orange liqueur sherry vinegar orange marmalade orange zest and cayenne pepper together in a small bowl.

Step 3

Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.

Step 4

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.

Step 5

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.

Step 6

Slice duck breasts across the grain arrange on a plate and spoon orange sauce over the top.

Nutritional Information

Chef John's Orange Duck Recipe

Servings Per Recipe:2

Calories: 354.2

% Daily Value *

Protein: 19.8g 40%

Carbohydrates: 14.9g 5%

Dietary Fiber: 0.3g 1%

Sugars: 12.2g

Fat: 20.9g 32%

Saturated Fat: 8g 40%

Cholesterol: 129.6mg 43%

Vitamin A Iu: 233.6IU 5%

Niacin Equivalents: 10.6mg 82%

Vitamin C: 5.4mg 9%

Folate: 4.2mcg 1%

Calcium: 15.8mg 2%

Iron: 2.6mg 15%

Magnesium: 1.6mg 1%

Potassium: 18.9mg 1%

Sodium: 593mg 24%

Calories From Fat: 187.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.