Duck à l'Orange

Duck à 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

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
• 1 tablespoon reserved duck fat

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

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 5

Gather all ingredients.

Step 6

Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck, skin side down, in the skillet and cook until fat renders and skin is crisp, about 6 minutes.

Step 7

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 8

Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top. Garnish with thin strips of orange zest.