Duck Breasts with Orange Sauce

Duck Breasts with Orange Sauce

Duck Breasts with Orange Sauce

By Published:

  • Yield: 4 Servings


  • 4 5 - 6 ounce duck breasts
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 16 blood orange sections or navel orange sections
  • 1 tablespoon sugar
  • For the Orange Sauce:
  • 4 - 5 navel oranges
  • 4 tablespoon sugar
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Grand Marnier
  • 1 tablespoon butter
  • sea salt
  • freshly ground pepper


  1. To Prepare the Fruit: Place the orange sections in a low ovenproof dish, sprinkle with sugar, and glaze under the broiler for 3 to 4 minutes. Divide the fruit between four ovenproof plates and place in a 200 degree oven.
  2. To Prepare the Orange Sauce: Squeeze the oranges to obtain 1 1/2 cups juice. Heat the sugar to a light caramel in a heavy saucepan over medium heat. Immediately add the vinegar and orange juice. Boil until the caramel is dissolved. Boil uncovered for five minutes reducing the volume by one-third. Add the Grand Marnier, swirl in the butter, and add salt and pepper. Heat the orange sauce and keep warm.
  3. To Prepare the Duck Breasts: Lightly salt and pepper the duck breasts. In a large skillet, heat the 2 tablespoons of butter and 1 tablespoon oil. When the butter begins to brown, add the breasts skin side down. Sauté for 3 minutes, then turn the breasts and cook an additional three minutes for medium rare. Increase the cooking time to suit individual taste. Remove from the pan and allow to rest for 5 minutes.
  4. To Serve: slice each breast into thin diagonal layers and place one breast on each of the warm garnished plates. Pour the orange sauce around the breast slices and serve.

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