Duck a l'Orange is a classic French dish that's simple to make with Chef John's easy recipe that uses duck breasts instead of a whole duck for speedier results.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
354 Calories
Recipe Instructions
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.
Ingredients
1 tablespoon butter
salt to taste
2 teaspoons grated orange zest
1 teaspoon all-purpose flour
1 cup chicken broth
1 pinch cayenne pepper
1 tablespoon sherry vinegar
2 duck breast halves
2 tablespoons orange liqueur (such as Grand Marnier®)
1 tablespoon Seville orange marmalade, or more to taste
