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Chef John's Orange Duck

Chef John's Orange Duck

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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Ingredients

50 m servings 354 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 787 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
  2. Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
  3. Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
  4. Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
  5. Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
  6. Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.

Footnotes

  • Cook's Note:
  • You can substitute vegetable oil for the duck fat.

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Reviews

Read all reviews 21
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We used this recipe as is, no tweaks, today for a hassle-free Christmas dinner. This was amazingly easy and quick and the results quite impressive.

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...

I was never good at cooking duck breast. I tried another chef's recipe last year and that was a fail... Until I came across this. Awesome in the end and my wife loves it.

Awesome dish. Really suprised this doesn't have more reviews. I love duck so much now. Way better than steak. Great work chef john

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 thi...

This was simple and delicious. I'll definitely make again and will be more careful to not too far into the skin next time. My husband, who does not usually like wild game, liked this!

So good I made it twice in a week for different friends Easy recipe. Added a small amount of orange juice to sauce. Served with fondant potatoes baked cherry tomatoes and mixed vegetables

This recipe is wonderful! I followed the directions but had to cook it a little longer because the duck breast was a full pound rather than 8 oz. I also doubled the sauce recipe. This was a bi...

So good.

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