Duck à l'Orange

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather all ingredients.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck, skin side down, in the skillet and cook until fat renders and skin is crisp, about 6 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top. Garnish with thin strips of orange zest.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'Serve and enjoy.'}

📊 Nutrition Facts

Per serving (2 servings total)