Duck breast à l'orange

    50 min

    This is traditionally done with a whole roasted duck, but by using duck breasts you can get pretty much the same results in a lot less time. Impress your other half with this romantic dish for two!

    130 people made this

    Serves: 2 

    • 2 duck breasts
    • pinch of sea salt
    • 235ml chicken stock
    • 2 tablespoons orange liqueur (such as Grand Marnier®)
    • 1 tablespoon sherry vinegar
    • 1 tablespoon Seville orange marmalade, or more to taste
    • 2 teaspoons grated orange zest
    • 1 pinch cayenne pepper
    • 1 tablespoon reserved duck fat from cooking, or vegetable oil
    • 1 teaspoon plain flour
    • 1 tablespoon butter

    Prep:15min  ›  Cook:20min  ›  Extra time:15min resting  ›  Ready in:50min 

    1. Score duck skin almost all the way through in a diagonal criss-cross 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 stock, orange liqueur, sherry vinegar, orange marmalade, orange zest and cayenne pepper together in a small bowl.
    3. Pat duck breasts dry with kitchen paper. Re-season skin-side of duck breasts with salt.
    4. Heat duck fat (or oil) in a heavy pan 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 centre, about 4 minutes more. An instant-read thermometer inserted into the centre should read 60 degrees C (140 degrees F ). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar (see note).
    5. Return pan to medium heat and whisk flour into the juices left in the pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into pan; bring to the 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, arrange on a plate and spoon orange sauce over the top.

    Duck fat

    You can store duck fat in a sealed jar to replace oil in other recipes, such as roast potatoes.

    See it on my blog

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    Reviews in English (32)


    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.  -  25 Dec 2015  (Review from Allrecipes US | Canada)

    2 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 is here visiting. What an amazing treat this was!! This recipe was so easy to follow and sauce was awesome!! I didn't have any sherry vinegar but i had some orange champagne Muscat vinegar i got from trader joes!! perfect!!! you get 5* for making my girl happy!! so worth the face!! thank you!!  -  03 Jan 2015  (Review from Allrecipes US | Canada)


    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.  -  26 Nov 2015  (Review from Allrecipes US | Canada)