French Duck à l'Orange with Citrus Sauce

Name: French Duck à l'Orange with Citrus Sauce
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 duck breasts (skin-on); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1 cup orange juice (freshly squeezed); 1/2 cup chicken stock; 2 tablespoons sugar; 1 tablespoon orange zest; 1 tablespoon lemon juice (freshly squeezed); 2 tablespoons butter (cold); 1 tablespoon cornstarch (mixed with 2 tablespoons water)

StandardFrenchDinnerGourmetElegantSpecial Occasion

⏱️ 30m PREP

🔥 60m COOK

👥 4 SERVINGS

⚡ 650 CAL/SERV

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Overview

A classic French dish featuring succulent duck breast with a tangy and sweet citrus sauce, perfect for a sophisticated dinner.

Macronutrients per serving

grams

Protein

40.0g 44%

Fat

30.0g 33%

Carbs

20.0g 22%

Rich in nutrients

☀️ Vitamin C

40% DV

Supports immune function

☀️ Vitamin A

15% DV

Essential for vision and immune health

🔺 Iron

20% DV

Important for blood production

💧 Omega-3

5% DV

Supports heart health

🔺 Calcium

8% DV

Essential for bone health

Ingredients

Main Ingredients

4 duck breasts skin-on
1 teaspoon salt
1/2 teaspoon black pepper freshly ground

Citrus Sauce

1 cup orange juice freshly squeezed
1/2 cup chicken stock
2 tablespoons sugar
1 tablespoon orange zest
1 tablespoon lemon juice freshly squeezed
2 tablespoons butter cold
1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

1 Preheat the oven to 400°F (200°C).
2 Score the duck breast skin in a criss-cross pattern, being careful not to cut into the meat. Season with salt and pepper.
3 Place the duck breasts skin-side down in a cold, oven-safe skillet. Turn the heat to medium and cook until the skin is crispy and golden, about 6-8 minutes.
4 Flip the duck breasts and sear for another 2 minutes. Transfer the skillet to the oven and roast for 8-10 minutes for medium-rare.
5 Remove the duck from the oven and let it rest for 10 minutes before slicing.
6 For the sauce, combine orange juice, chicken stock, sugar, orange zest, and lemon juice in a saucepan over medium heat. Bring to a simmer.
7 Add the cornstarch mixture to the sauce and stir continuously until it thickens.
8 Remove the sauce from heat and whisk in the cold butter until smooth and glossy.
9 Slice the duck breasts and serve with the citrus sauce drizzled over the top.