Description
Duck à l'Orange pairs tender, juicy magret de canard with a bright, sweet-and-tangy orange sauce. This classic French dish delivers a perfect balance of rich duck flavors and citrusy freshness, ideal for elegant dinners and special occasions.
Ingredients
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2 duck breasts (magret de canard)
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Salt
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Black pepper
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1 large orange (zest + juice)
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1 tbsp honey
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1 tbsp white wine vinegar
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100 ml chicken stock
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1 tbsp butter
Instructions
1. Score and Season
Score the duck skin in a criss-cross pattern. Season both sides with salt and pepper.
2. Sear the Duck
Place duck skin-side down in a cold skillet. Cook over medium heat 6–8 min until skin is crispy. Flip and cook 3–4 min more. Rest 5 min.
3. Zest and Juice Orange
Zest the orange and squeeze out the juice. Set aside.
4. Deglaze Pan
Remove excess fat from pan. Add vinegar and scrape browned bits.
5. Build Sauce
Add orange juice, zest, honey, and stock. Simmer 5–7 min to reduce slightly.
6. Finish with Butter
Stir in butter off heat for a glossy sauce.
7. Slice Duck
Cut duck into thin slices.
8. Plate and Serve
Spoon orange sauce over duck. Serve hot.
Result
Crisp, golden skin. Juicy, rosy center. A zesty sauce that lifts the rich duck. Simple, elegant, and deeply French.
