Chef John's Orange Duck

Chef John's Orange Duck

5
Chef John 15198

"This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time."

Ingredients 50 m {{adjustedServings}} servings 354 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 787 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
  3. Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
  4. Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. 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.
  5. 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.
  6. Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.
Tips & Tricks
Chef John's Salmon Cakes

Canned wild salmon is the key to these simple and amazing fish cakes.

How to Make Duck Sous Vide

See Chef John’s stovetop technique for making duck breasts “sous vide.”

Footnotes

  • Cook's Note:
  • You can substitute vegetable oil for the duck fat.
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Reviews 5

  1. 7 Ratings

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camis003
2/8/2015

Delicious! I did not have Geraldine but used another orange liqueur.

sonnyboy
1/22/2015

My dear favorite chef. This looks wonderful and want your opinion in using the sauce for chicken breasts. What do you think? Ruth

SAXYBONE
1/3/2015

okay....my best friend had duck with orange sauce 20 years ago!! she raved about it and I've been wanting to make it for her ever since. Time and availability presented itself last night, as she is here visiting. What an amazing treat this was!! This recipe was so easy to follow and sauce was awesome!! I didn't have any sherry vinegar but i had some orange champagne Muscat vinegar i got from trader joes!! perfect!!! you get 5* for making my girl happy!! so worth the face!! thank you!!