Roasted Duck with Orange Sauce

Ingredients

• 2 duck breasts 2 duck breasts
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons sugar 2 tablespoons sugar
• 1 cup orange juice 1 cup orange juice
• Zest of 1 orange Zest of 1 orange
• 2 tablespoons Grand Marnier (optional) 2 tablespoons Grand Marnier (optional)
• Fresh thyme sprigs, for garnish Fresh thyme sprigs, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 26g, 9g
• Carbohydrates (total, sugars): 8g, 7g
• Protein: 28g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
3. 3.
   Rub the duck breasts with olive oil and season generously with salt and pepper.
4. 4.
   Heat a skillet over medium-high heat and add the duck breasts, skin side down. Cook for 5 minutes until the skin is crispy and golden brown.
5. 5.
   Flip the duck breasts and cook for an additional 2 minutes.
6. 6.
   Transfer the duck breasts to a baking dish and roast in the preheated oven for 10-12 minutes for medium-rare or until desired doneness.
7. 7.
   While the duck is roasting, prepare the orange sauce. In the same skillet used to cook the duck, melt the butter over medium heat.
8. 8.
   Add the sugar and cook until it caramelizes and turns golden brown.
9. 9.
   Carefully pour in the orange juice and orange zest, stirring to combine.
10. 10.
    Simmer the sauce for 5-7 minutes until it thickens slightly.
11. 11.
    Optional: Stir in the Grand Marnier for an extra touch of flavor.
12. 12.
    Remove the duck breasts from the oven and let them rest for a few minutes before slicing.
13. 13.
    Serve the duck slices drizzled with the orange sauce and garnish with fresh thyme sprigs.

Treat your ingredients with care...

• Duck breasts — Make sure to score the skin of the duck breasts to allow the fat to render and the skin to crisp up during cooking.
• Orange juice — Use freshly squeezed orange juice for the best flavor. Avoid using bottled or concentrated orange juice.
• Grand Marnier — The addition of Grand Marnier is optional but adds a delightful citrusy and boozy note to the sauce.

Tips & Tricks

• For a crispier skin, you can sear the duck breasts in the skillet for a few extra minutes before transferring them to the oven.
• If you prefer a sweeter sauce, you can add a touch of honey or maple syrup to the orange sauce.
• To ensure even cooking, let the duck breasts come to room temperature before cooking.
• If you don't have Grand Marnier, you can substitute it with Cointreau or orange liqueur of your choice.
• Serve the duck breasts with a side of roasted potatoes or a fresh green salad for a complete meal.

Serving advice

Serve the sliced duck breasts on individual plates, drizzled generously with the orange sauce. Garnish with fresh thyme sprigs for an added touch of elegance. Accompany the dish with your choice of side dishes and a glass of red wine for a truly memorable dining experience.

Presentation advice

Arrange the sliced duck breasts neatly on the plate, ensuring the crispy skin is visible. Spoon the glossy orange sauce around the duck slices, allowing it to pool slightly. Garnish with a sprig of fresh thyme for a pop of color. Serve on elegant dinnerware to enhance the visual appeal of the dish.