Magret de Canard (Duck Breast)

• 2 duck breasts
• 1 tablespoon olive oil
• Salt
• Freshly ground black pepper
• 1 teaspoon honey
• 1 teaspoon orange zest
• 2 tablespoons orange juice

Steps

1. 1 Preheat oven to 400°F.
2. 2 Score the skin of the duck breasts in a crisscross pattern.
3. 3 Season both sides of the duck breasts with salt and pepper.
4. 4 Heat olive oil in an oven-safe skillet over medium heat.
5. 5 Place the duck breasts skin-side down in the skillet and cook for 5 minutes until the skin is crispy.
6. 6 Flip the breasts, drizzle with honey and orange zest, and transfer skillet to the oven.
7. 7 Roast for 8-10 minutes for medium-rare.
8. 8 Remove from oven and let rest for 5 minutes.
9. 9 Slice the breasts and serve with a drizzle of orange juice.

Equipment

• Oven-safe skillet
• Sharp knife

Variations

• Add a splash of balsamic vinegar to the orange juice for a glaze.

Substitutions

• If duck is unavailable, substitute with chicken breast, adjusting cooking times accordingly.

Pairings

• Pairs beautifully with a crisp sauvignon blanc or a glass of pinot noir.

Nutrition

Tips

• For a tangier flavor, marinate the duck breasts in orange juice and zest for an hour before cooking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with roasted potatoes and sautéed green beans.

FAQ