How To Cook Duck Breasts In Orange Sauce

In the same saucepan (now drained of fat) add the sugar, grand marnier, orange zest, shallot and vinegar and let cook for about 30 seconds. Then slice each duck breast into 1.5 cm slices and plate.

Chilli Orange Duck Recipe (With images) Food, Recipes

Remove from the skillet to a casserole dish and tent with foil.

How to cook duck breasts in orange sauce. Sear the duck breasts until the skin has caramelised and crisped, about 5 minutes. Pat dry and sprinkle with salt and pepper. Spread out onto the pan in a single layer.

Remove the duck breasts and place on a greased roasting tray. Then using tongs, turn the breasts over and cook the meat side for a few minutes until browned. Let the duck breast skin crisp up.

Bake for a total of 45 minutes*, or until potatoes are tender. Toss potatoes with salt and pepper and olive oil. Serve immediately with steamed rice and sautéed baby spinach, if desired.

Heat oil in large skillet over medium heat. Set aside to rest for 10 minutes. Score the skin in a crosshatch pattern being careful not to cut into the flesh beneath.

Once the duck has been cooked, remove the duck breasts with tongs and place in a plate to cool and then pour the fat out from the pan into another saucepan. Thinly slice and keep warm. Spoon the sauce over the duck breast.

Gently warm the sauce while the duck breasts are resting. Check your breasts after around 15 mins, and remove from the heat at around 150°f. Bring to a boil, reduce heat, simmer for 9 minutes or reduced to 1 cup.

Season the skin side liberally with salt and a few grinds of black pepper. Stir in orange rind and parsley, serve warm with duck. Put breast halves, skin side down in a 12 inch heavy skillet and turn heat to moderate.

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