"This recipe is delicious made with duck breast or chicken thighs. The sweet and tangy sauce compliments the dark meat." — Sunset magazine
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2 (8 ounce)
boned, skinned duck breast halves or 1 pound boned, skinned chicken thighs (see notes)
1 (7 ounce)
red onion, peeled, halved, and thinly sliced crosswise
fat-skimmed chicken broth
red wine vinegar
1 (8 ounce)
orange, rinsed, halved, and very thinly sliced crosswise (end pieces and seeds discarded)
medium-size green olives such as Picholine, pitted and coarsely chopped
Salt and pepper
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 his life. I think this will be my new duck recipe...Thank you!!
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 covered in sauce over the couscous with a ring of mange tout around the plate. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Duck a l'Orange
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 38
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