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
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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