Duck à l'Orange

• 2 duck breasts
• 1 tablespoon olive oil
• 2 oranges, zested and supremed
• 1/4 cup orange juice
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 small shallot, minced
• 2 cloves garlic, minced
• Salt
• Black pepper
• 1 tablespoon unsalted butter
• Fresh thyme sprigs for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Score the skin of the duck breasts in a crisscross pattern. Season with salt and pepper.
3. 3 Heat olive oil in an oven-safe skillet over medium-high heat. Sear duck skin-side down until crispy, about 5 minutes.
4. 4 Transfer skillet to the oven and roast for 15 minutes, flipping halfway through.
5. 5 Remove duck and let rest. Add shallot and garlic to the skillet, sauté until fragrant.
6. 6 Whisk in orange juice, zest, honey, balsamic vinegar, and mustard; simmer until thickened.
7. 7 Stir in orange supremes and adjust seasoning.
8. 8 Slice duck and serve with sauce. Garnish with thyme.
9. 9 Serve immediately.

Equipment

• Oven-safe skillet
• Sharp knife
• Cutting board

Variations

• Use duck legs for a richer, fall-off-the-bone experience.
• Add a splash of Grand Marnier to the sauce for extra depth.

Substitutions

• If duck is unavailable, substitute with chicken breasts, though the flavor will differ.
• Maple syrup can stand in for honey if needed.

Pairings

• Mashed potatoes
• Steamed asparagus
• Wild rice pilaf

Nutrition

Tips

• For a crispier skin, refrigerate the duck for 30 minutes before cooking.
• Supremes are fancy chef speak for 'peeled orange segments.'

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat with a splash of orange juice.

Serving Suggestions

• Serve with buttery mashed potatoes or a fresh green salad.
• Pair with a glass of Pinot Noir for a delightful contrast.

FAQ