Here is my recipe for crispy and juicy duck breast with orange sauce. This dish is also known as duck à l’orange, or canard à l’orange. The duck breasts are first fried until crispy on the fat side and then cooked on the other side. The duck breasts are sliced and served with the most delicious orange sauce. The tangy, fresh orange sauce goes perfectly with the slightly rich duck. It is a lovely autumn and winter dish, and it is also perfect for St. Martin’s Eve or a Christmas lunch.
Serve the duck breasts with a cabbage salad and these crispy oven potatoes, and you have a really lovely dinner. Planning a big Christmas dinner? Try my Danish roast duck with crispy skin. Enjoy!
Duck breast with orange sauce
Ingredients
Instructions
Score the fat on the duck breasts without cutting into the meat. Heat a frying pan without any fat. Place the duck breasts fat side down in the very hot pan and brown them well for about 5 to 7 minutes. Turn the duck breasts over and sprinkle with a little salt and pepper. Turn down the heat and cover the pan with a lid. Continue cooking over low heat for about 20 minutes, until the meat is just cooked through.
Take the duck breasts out of the pan and let them rest for about 15 minutes on a chopping board while you make the sauce. Melt the honey in the duck fat in the pan and add the orange juice. Bring the sauce to the boil and season with duck stock. Slice the duck breasts thinly, place them on a warm dish and pour the hot orange sauce over them. Serve straight away.
Nutritional content
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Energy
33 kcal / 33 kj
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Fat
33,3 gram
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Protein
33,3 gram
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Carbohydrates
33,3 gram
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