Recipe by Chef John
"This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time."
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duck breast halves
salt to taste
orange liqueur (such as Grand Marnier®)
Seville orange marmalade, or more to taste
grated orange zest
reserved duck fat
This was the first time I've cooked duck. The meat was tender and the sauce was excellent (not sweat, which was great). Next time I make it, I'll have to remember to use a splatter screen to reduce the mess and to remove the fat off the breast before slicing (we won't eat it and it's hard to see under the sauce).
Excellent and easy! I have tried to roast whole duck twice before only to end up with a smoky, greasy mess. I bought 2 boneless duck breasts (Mary's brand, natural, free range duck from Petaluma, California) and followed this recipe - perfection! Moist, tender and savory. The sauce was light and not too sweet. Roasted some winter squash and purple potatoes and a steamed half an artichoke on the side for a special dinner. Even though I was worried about the cook times being under done, I let them rest in a warm oven while I made the sauce and it was perfect. Only wish I had taken a picture!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Orange Duck
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 188
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