Plate of slow-cooked duck breast with orange sauce and garnish

Succulent Slow-Cooked Duck Breast with Zesty Orange Sauce

Name: Succulent Slow-Cooked Duck Breast with Zesty Orange Sauce
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 2
Cuisine: French
Ingredients: 2 piece duck breasts (skin on) - choose fresh, firm, and blemish-free breasts; 120 ml orange juice (freshly squeezed); 1 tbsp orange zest; 2 tbsp honey; 1 tbsp soy sauce; 2 cloves garlic (minced) - pick firm, white bulbs with tight skin; 2 tbsp fresh thyme sprigs - select bright green and fragrant sprigs; to taste n/a salt; to taste n/a black pepper (freshly ground); 1 tbsp olive oil

Home Page / Slow Cooker Recipes / Slow Cooking Duck: A Complete Guide

medium

55 min

Nutritional value per serving

Calories540kcal

Carbs8gram

Fat38gram

Protein38gram

Ingredients

Quantity

duck breasts (skin on) - choose fresh, firm, and blemish-free breasts2 piece
orange juice (freshly squeezed)120 ml
orange zest1 tbsp
honey2 tbsp
soy sauce1 tbsp
garlic (minced) - pick firm, white bulbs with tight skin2 cloves
fresh thyme sprigs - select bright green and fragrant sprigs2 tbsp
saltto taste n/a
black pepper (freshly ground)to taste n/a
olive oil1 tbsp

This slow-cooked duck breast recipe with a tangy orange sauce brings a gourmet touch to your home meals with simple steps. Slow cooking ensures tender, juicy duck with a crisp finish, complemented by the bright citrus flavor of orange sauce. Total cost of ingredients is approximately $12 / €11 / £9 / ₹950. With about 540 calories per serving, this dish suits those following a moderate diet. The recipe is medium difficulty, taking about 1 hour and 25 minutes including preparation and cooking.

Preparation instructions

Prepare the duck breasts

1Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat. This helps render the fat and crisp the skin.

Season the duck

2Season both sides of the duck breasts generously with salt and freshly ground black pepper. Let them rest for 10 minutes at room temperature.

Brown the duck breasts

3Heat olive oil in a skillet over medium heat. Place the duck breasts skin side down and cook for 6-8 minutes until skin is golden and crispy. Flip and cook the other side for 2-3 minutes. This step seals flavor and renders fat.

Prepare the slow cooking setup

4Preheat your oven to 120°C (250°F).

Make the orange sauce base

5In a small bowl, mix freshly squeezed orange juice, orange zest, honey, soy sauce, minced garlic, and thyme sprigs.

Slow cook the duck

6Transfer the seared duck breasts to an ovenproof dish, skin side up. Pour the orange sauce mixture over the duck. Cover loosely with foil. Cook in the preheated oven for 45-55 minutes, or until the internal temperature reaches 63°C (145°F) for medium-rare or up to 70°C (158°F) for medium. Use a meat thermometer to check temperature.

Rest the duck breasts

7Remove duck breasts from the oven and let them rest for 10 minutes to allow juices to redistribute.

Finish and serve

8Remove the thyme sprigs. Spoon some of the cooking juices over the sliced duck breasts. Serve immediately with your choice of sides.

Cooking Tips

1Use a meat thermometer to ensure duck is safely cooked to an internal temperature of at least 63°C (145°F). Duck breast is safe and tender at this temperature.

2Avoid cross-contamination by using separate cutting boards and utensils for raw duck and other ingredients. Wash your hands thoroughly after handling raw poultry.

3For a non-soy alternative, substitute soy sauce with tamari or coconut aminos.

4If you prefer a thicker sauce, after cooking remove duck and simmer the sauce on stove until it thickens to your liking.

Equipment

Sharp knife
Cutting board
Paper towels
Skillet or frying pan
Ovenproof dish
Meat thermometer
Small mixing bowl
Spoon or spatula

Shopping List

[ ] Duck breasts (2 pieces, fresh, firm) ~ $10: Choose fresh, firm breasts with intact skin for best flavor and texture.
[ ] Oranges (fresh, for juice and zest) ~ $1: Pick juicy, fragrant oranges for vibrant flavor.
[ ] Honey (small jar) ~ $2: Use pure honey for natural sweetness.
[ ] Soy sauce (small bottle) ~ $2: Opt for low-sodium if preferred.
[ ] Garlic (1 bulb) ~ $0.50: Select firm bulbs with tight skin.
[ ] Fresh thyme (small bunch) ~ $1.50: Choose bright green sprigs with strong aroma.
[ ] Olive oil (small bottle) ~ $4 (optional, common pantry item): Use extra virgin for best quality.

Total approximate cost: $12

FAQ

What internal temperature should duck breast be cooked to?

Duck breast should be cooked to at least 63°C (145°F) for medium-rare. For medium, cook to 70°C (158°F). Use a meat thermometer for accuracy.

Can I cook duck breast without a meat thermometer?

While not recommended, you can check doneness by cutting to see if the meat is pink and juices run clear. However, a thermometer is best for food safety.