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
okay....my best friend had duck with orange sauce 20 years ago!! she raved about it and I've been wanting to make it for her ever since. Time and availability presented itself last night, as she is here visiting. What an amazing treat this was!! This recipe was so easy to follow and sauce was awesome!! I didn't have any sherry vinegar but i had some orange champagne Muscat vinegar i got from trader joes!! perfect!!! you get 5* for making my girl happy!! so worth the face!! thank you!!
There are comments on the duck breast being tough. I jaccard my breast before I cook them. Jacardding is an hand held unit that has many small knives that pierce the flesh to tenderize. Same thing can be used on steaks. You can buy these off of ebay. Great piece of equipment to have.
I loved this
Great sauce, for sure, but any time I make duck breast, it is tough not tender.
I've done it medium rare to medium and nothing makes it tender. Any advice out there?
Delicious! I did not have Geraldine but used another orange liqueur.
My dear favorite chef.
This looks wonderful and want your opinion in using the sauce for chicken breasts. What do you think?
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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