Duck a l'Orange

Duck a l'Orange

"This recipe is delicious made with duck breast or chicken thighs. The sweet and tangy sauce compliments the dark meat."
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Ingredients

40 m servings 481 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 86.4g
  • 28%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 639 mg
  • 26%

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. Pour olive oil into a 10- to 12-inch nonstick frying pan over medium-high heat. Add duck breasts and cook, turning once, until well browned on the outside and barely pink in center of thickest part (cut to test), 12 to 15 minutes total. With tongs, transfer duck to a rimmed plate and cover with foil.
  2. Add onion to pan and stir often until limp, about 5 minutes. Add orange juice, broth, marmalade, lemon juice, vinegar, and orange slices; boil, stirring occasionally, until mixture has thickened and is reduced by half, about 15 minutes.
  3. Meanwhile, in a 1- to 2-quart pan over high heat, bring 1 1/4 cups water to a boil. Stir in couscous, cover, and remove from heat. Let stand 5 minutes.
  4. Pull duck into 2-inch-long shreds, or cut into 2-inch pieces or 1/4-inch-thick slices. Add to orange sauce along with any accumulated juices and the olives; stir until mixture is hot. Add salt and pepper to taste.
  5. Gently fluff couscous with a fork. Spoon onto plates and top equally with duck and sauce.

Footnotes

  • NOTES
  • You may need to order duck breasts ahead from your meat market; thaw if frozen. If using chicken instead of duck, cook until well browned on the outside and no longer pink in the center of thickest part (cut to test), about 12 minutes.
  • Reprinted with permission of Sunset(R) magazine. All rights reserved.

Reviews

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This was very good! The only change I made was to add a mixture of cornstarch & water so it thickened up a little at the end. My husband loved it, and said it was the best duck he ever had in ...

This was a fantastic meal! I left the duck breasts whole, cooked them until nearly done and removed them from the sauce while it reduced down to a thick consistency. I served the breast covere...

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