Roasted Duck Breast with Orange Glaze

Ingredients

• 2 duck breasts (Magret de canard) (400g) 2 duck breasts (Magret de canard) (400g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup fresh orange juice (240ml) 1 cup fresh orange juice (240ml)
• 2 tablespoons honey (30ml) 2 tablespoons honey (30ml)
• 1 tablespoon balsamic vinegar (15ml) 1 tablespoon balsamic vinegar (15ml)
• 1 teaspoon cornstarch (5g) 1 teaspoon cornstarch (5g)
• Fresh thyme sprigs, for garnish Fresh thyme sprigs, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 6g
• Carbohydrates (total, sugars): 12g, 10g
• Protein: 28g
• Fiber: 0g
• Salt: 0.5g

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.
   Season the duck breasts generously with salt and pepper on both sides.
4. 4.
   Heat olive oil in an oven-safe skillet over medium-high heat.
5. 5.
   Place the duck breasts in the skillet, skin-side down, and cook for 5 minutes until the skin is golden brown and crispy.
6. 6.
   Flip the duck breasts and cook for an additional 2 minutes.
7. 7.
   Transfer the skillet to the preheated oven and roast for 10-12 minutes for medium-rare or until desired doneness.
8. 8.
   Remove the duck breasts from the skillet and let them rest for 5 minutes before slicing.
9. 9.
   While the duck is resting, prepare the orange glaze. In a small saucepan, combine orange juice, honey, and balsamic vinegar. Bring to a simmer over medium heat.
10. 10.
    In a separate bowl, mix cornstarch with a tablespoon of water to create a slurry. Add the slurry to the simmering orange glaze and cook for an additional 2 minutes until the glaze thickens.
11. 11.
    Slice the duck breasts diagonally and drizzle the orange glaze over the top. Garnish with fresh thyme sprigs.

Treat your ingredients with care...

• Duck breasts — Score the skin of the duck breasts to help render the fat and achieve a crispy skin. Make sure to season the meat generously with salt and pepper to enhance the flavors.

Tips & Tricks

• For a more intense flavor, marinate the duck breasts in a mixture of orange juice, garlic, and herbs for a few hours before cooking.
• To achieve a perfectly crispy skin, make sure to start with a cold skillet and gradually heat it up.
• If you prefer a sweeter glaze, add an extra tablespoon of honey to the orange glaze mixture.
• Serve the duck breast with a side of roasted potatoes and sautéed green beans for a complete meal.
• If you don't have fresh thyme, you can substitute it with dried thyme or other fresh herbs like rosemary or sage.

Serving advice

Serve the Roasted Duck Breast with Orange Glaze as the main course of an elegant dinner. Pair it with a side of roasted potatoes and sautéed green beans for a well-rounded meal. Garnish with fresh thyme sprigs for an added touch of freshness.

Presentation advice

Arrange the sliced duck breasts on a serving platter, drizzle the orange glaze over the top, and garnish with fresh thyme sprigs. The vibrant orange glaze against the golden-brown crispy skin of the duck breast creates an eye-catching presentation.