Duck Breast with Orange Sauce

 

Few dishes can match the elegance and richness of Duck Breast with Orange Sauce. This French classic, also known as Canard à l’Orange, pairs the tender, flavorful duck breast with a tangy, slightly sweet citrus sauce, creating a perfectly balanced dish that feels indulgent yet refined.


Whether you’re hosting a dinner party or treating yourself to a special meal, this recipe is sure to impress. With a crisp, golden skin on the duck and a luscious orange sauce that elevates every bite, this dish brings restaurant-quality dining to your home kitchen.

Ingredients

To serve 2-3 people, you’ll need:

For the Duck Breast:

• 2 large duck breasts (approximately 6 oz/170 g each)
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

For the Orange Sauce:

• 1 cup freshly squeezed orange juice (about 3-4 oranges)
• Zest of 1 orange
• ¼ cup chicken stock
• 2 tbsp honey
• 2 tbsp white wine vinegar
• 1 tbsp unsalted butter
• 1 tsp cornstarch (optional, for thickening)
• Salt and pepper, to taste

Optional Garnish:

Thin slices of orange or candied orange peel  

Fresh thyme or parsley 

Instructions

Step 1: Prepare the Duck Breast

Score the Skin: Using a sharp knife, gently score the skin of each duck breast in a crosshatch pattern, being careful not to cut into the meat. This allows the fat to render more efficiently and creates that signature crispy skin.
Season: Rub the duck breasts generously with salt and pepper, ensuring even coverage.

Step 2: Sear the Duck Breast

Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium. Starting in a cold pan allows the fat to render slowly, resulting in crispier skin.
Cook for 6-8 minutes, draining excess fat as needed, until the skin is golden brown and crispy.
Flip the duck breasts and sear the meat side for 2-3 minutes.
Transfer the duck breasts to a baking dish or oven-safe skillet, skin-side up, and let rest while you preheat the oven.

Step 3: Roast the Duck

Preheat your oven to 375°F (190°C). Roast the duck breasts for 7-10 minutes, depending on your desired level of doneness:

For medium rare: Cook to an internal temperature of 130°F (54°C).
For medium: Cook to 140°F (60°C).

Once done, remove the duck breasts from the oven and let them rest for 5-10 minutes to retain their juices.

Step 4: Make the Orange Sauce

While the duck rests, use the same skillet to make the sauce. Discard most of the rendered fat, leaving about 1 tablespoon for added flavour.

Add the white wine vinegar and deglaze the pan, scraping up any browned bits.
Stir in the orange juice, zest, chicken stock, and honey. Let the mixture simmer for 5-7 minutes, reducing slightly.

For a thicker sauce, dissolve the cornstarch in 1 teaspoon of water and whisk it into the sauce. Cook for an additional minute until thickened

.
Remove from heat and whisk in the butter for a glossy finish. Taste and adjust the seasoning with salt and pepper.

Step 5: Plate the Dish

Slice the duck breasts thinly against the grain. Arrange the slices on a warm plate.
Drizzle the orange sauce over the duck, reserving some for serving on the side.
Garnish with fresh thyme, parsley, or orange slices for an extra touch of elegance.
Serving Suggestions

Duck Breast with Orange Sauce pairs beautifully with:

Creamy mashed potatoes or parsnip purée
Roasted vegetables like Brussels sprouts, carrots, or asparagus
A light, peppery green salad or wild rice pilaf

For wine pairing, opt for a medium-bodied red like Pinot Noir or a citrus-forward white like Viognier.

Tips for Success

• Render the Fat Properly: Take your time when searing the duck. Properly rendered fat ensures crispy skin and prevents the dish from feeling greasy.
• Use Fresh Orange Juice: The bright, tangy flavour of freshly squeezed juice makes all the difference in the sauce. Avoid store-bought juice with added sugars.
• Rest the Meat: Letting the duck rest after roasting ensures it remains juicy and tender.
• Don’t Waste the Fat: Save the rendered duck fat for cooking potatoes or vegetables—it’s a culinary treasure!

Why This Recipe Works

The richness of the duck pairs seamlessly with the brightness of the orange sauce, creating a harmonious blend of flavours. The caramelized notes from the honey and the slight tang from the vinegar balance the natural fattiness of the meat, making every bite a delight.

Perfect for a romantic dinner, a festive occasion, or simply indulging in a gourmet meal at home, this recipe combines elegance with ease. Once you try it, Duck Breast with Orange Sauce will become a staple in your repertoire of show-stopping dishes.

Bon appétit!