SaveSeared duck breast with orange pan sauce
Crispy-skinned duck breast, seared in its own fat and sliced to a rosy pink, with a glossy orange, honey and thyme pan sauce made in the same skillet. It feels like a restaurant dinner, works with store-bought or hunted duck, and is on the table in 20 minutes.
- Prep
- 4 min
- Cook
- 16 min
- Serves
- 2
- Per serve
- 610 kcal
Method
Amounts in the steps are for the original 2 servings. Use the ingredient list for your amounts.
Pat the duck breasts very dry. With a sharp knife, score the skin in a crosshatch about ½ inch apart, cutting through the fat but not into the meat. Season both sides with the salt and pepper.
Lay the breasts skin side down in a cold large skillet, then set it over medium heat. Cook without moving them until the fat has rendered and the skin is deep golden and crisp, about 10 minutes. Spoon off excess fat into a heatproof bowl as it builds up.
Flip the breasts and cook 2 minutes for medium-rare (135°F in the thickest part). Move them skin side up to a cutting board to rest.
Pour off all but 1 teaspoon of fat. Add the shallot and thyme and cook, stirring, for 30 seconds. Add the orange juice, zest, broth, honey and balsamic, scrape up the browned bits and boil until syrupy and reduced by about half, 3 minutes.
Take the pan off the heat, discard the thyme and swirl in the cold butter and any resting juices. Slice the duck across the grain, fan it on plates and spoon the sauce over.
Tips
- Starting in a cold pan is the secret: the fat melts slowly and the skin turns thin and crisp instead of rubbery. Save the rendered duck fat in the fridge for the best roast potatoes you will ever make.
- Most cooks serve duck breast medium-rare to medium (135°F to 145°F), like steak. The USDA recommends cooking all poultry, including duck, to 165°F, so cook it longer if you follow their guidelines.
- Wild duck breasts are smaller and leaner, so render them 5 to 6 minutes and flip for 1 minute. No orange juice? Use ¼ cup of cherry preserves loosened with the broth for a cherry sauce.
Nutrition per serving
- Calories
- 610
- Protein
- 41 g
- Carbs
- 19 g
- Fat
- 41 g
- Saturated fat
- 15 g
- Fiber
- 1 g
- Sugar
- 15 g
- Sodium
- 860 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
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Gear that helps
- Microplane zester Fine zest and grated garlic or Parmesan.
- Silicone spatula set Folds, scrapes and stirs without scratching pans.
- Stainless skillet Sears hard and builds a pan sauce.
- Chef's knife A sharp knife makes prep faster and safer.
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