Succulent Orange-Glazed Roast Duck Breast
Nutritional value per serving
Calories450kcal
Carbs10gram
Fat30gram
Protein30gram
Ingredients
- Duck breasts, skin on (fresh, not frozen) - Choose breasts with firm, unblemished skin and bright red meat for best flavor and texture.2 pieces
- Salt (preferably kosher or sea salt) - Use a good quality salt for seasoning.1 tsp
- Black pepper, freshly ground0.5 tsp
- Orange juice (freshly squeezed) - For the brightest flavor, use fresh juice.100 ml
- Orange zest (from one orange) - Use an organic orange if possible to avoid wax or pesticides.1 tbsp
- Honey - Choose pure honey for natural sweetness.1 tbsp
- Soy sauce (low sodium) - Substitute with tamari for gluten-free option.1 tbsp
- Garlic, minced - Fresh garlic provides the best flavor.1 clove
- Butter (unsalted)1 tbsp
This recipe guides you through roasting duck breast to achieve crispy skin and juicy, tender meat, enhanced by a bright orange glaze. It uses common ingredients and simple techniques suitable for cooks of all skill levels. The total cost of ingredients is approximately $15 USD / €14 / £12 / ₹1200. The dish contains about 450 kcal per serving, making it a moderately rich and flavorful option. This recipe fits a paleo-friendly diet and falls under medium difficulty, with a preparation time of 10 minutes and cooking time of 15 minutes.
Preparation instructions
Prepare the Duck Breasts
1Pat the duck breasts dry with paper towels to remove excess moisture. Score the skin in a crisscross pattern without cutting into the meat. This helps fat render out and skin get crispy. Season both sides generously with salt and freshly ground black pepper. Let them rest at room temperature for 10 minutes. This step ensures even cooking and crispy skin.
Make the Orange Glaze
2In a small bowl, combine fresh orange juice, orange zest, honey, soy sauce, and minced garlic. Stir well and set aside. This tangy glaze will complement the rich duck flavor perfectly.
Cook the Duck Breasts Skin-Side Down
3Heat a cold skillet over medium heat. Place the duck breasts skin-side down without any added oil (the duck fat will render out and cook the meat) and cook for 6-8 minutes. The skin should turn golden brown and crispy, and much of the fat will render out into the pan. Drain excess fat as needed but keep some for flavor.
Flip and Roast the Duck Breasts
4Flip the duck breasts over and cook the meat side for 2-3 minutes until browned. Then transfer the skillet to a preheated 200°C (400°F) oven and roast for 5-6 minutes or until the internal temperature reaches 63°C (145°F) for medium-rare or up to 70°C (158°F) for medium. Use an instant-read thermometer inserted into the thickest part of the breast to check temperature. Proper internal temperature ensures the meat is safely cooked while remaining juicy.
Rest the Duck
5Remove the duck breasts from the skillet and let rest on a plate covered loosely with foil for 5-10 minutes. Resting allows juices to redistribute, keeping the meat tender and flavorful.
Prepare the Glaze Sauce
6While the duck rests, place the skillet with rendered duck fat over medium heat on the stove. Add the orange glaze mixture and 1 tablespoon of butter. Stir and simmer gently until the sauce thickens slightly, about 3-4 minutes. This creates a luscious sauce to drizzle on the duck.
Slice and Serve
7Slice the duck breasts thinly against the grain and arrange on plates. Spoon the warm orange glaze sauce over the slices and garnish with extra orange zest or fresh orange slices if desired. Serve immediately for best taste.
Cooking Tips
1Always use a meat thermometer to confirm the duck is cooked safely to your preferred doneness. Duck is safe to eat at 63°C (145°F) but can be cooked more if you prefer it less pink.
2Avoid cross-contamination by using separate cutting boards and utensils for raw duck and other foods. Wash hands thoroughly after handling raw poultry.
3If you prefer a sweeter glaze, add a bit more honey or a splash of orange liqueur like Grand Marnier.
4Resting the duck is key to juicy meat; don’t skip this step.
5Remove excess duck fat from the pan between steps to prevent the sauce from being greasy, but save a little for flavor.
Equipment Needed
- Sharp knife
- Paper towels
- Skillet or oven-safe frying pan
- Oven
- Small mixing bowl
- Spoon or whisk
- Instant-read meat thermometer
- Tongs or spatula
- Aluminum foil
- Cutting board
Shopping List
- [ ] Duck breasts (2 pieces) - Choose fresh, not frozen, with firm skin.
- [ ] Orange (1) - For fresh juice and zest; organic preferred.
- [ ] Honey (small jar) - Pure honey for natural sweetness.
- [ ] Soy sauce (low sodium, small bottle) - Substitute with tamari if gluten-free.
- [ ] Garlic (1 clove) - Fresh and firm.
- [ ] Unsalted butter (small pack) - For sauce richness.
- [ ] Kosher or sea salt - Use quality salt for best seasoning.
- [ ] Black pepper (ground or whole for grinding) - Freshly ground preferred.
Estimated total cost: ~$15 (use fresh, quality ingredients for the best flavor)
FAQ
How do I know when duck breast is cooked properly?
Use an instant-read thermometer. For safe and juicy duck, cook to 63°C (145°F) for medium-rare, or up to 70°C (158°F) for medium. The meat should be slightly pink inside but not raw.
Can I use frozen duck breast?
Yes, but thaw it completely in the refrigerator before cooking to ensure even cooking and food safety.
How do I get crispy duck skin?
Score the skin, cook skin-side down slowly to render fat, and dry the skin thoroughly before cooking. Starting with a cold pan helps fat render out gradually.
What can I substitute for orange juice if not available?
You can use lemon or lime juice with a touch of sugar or honey, but the flavor will be different. Orange zest is important for the characteristic orange flavor.
Is it safe to eat medium-rare duck breast?
Yes, as long as the internal temperature reaches at least 63°C (145°F), duck breast is safe to eat medium-rare.