Pato a la Sevillana with Orange Glaze

Ingredients

• 2 duck breasts (500g) 2 duck breasts (500g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon smoked paprika (5g) 1 teaspoon smoked paprika (5g)
• 1 teaspoon dried thyme (2g) 1 teaspoon dried thyme (2g)
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup orange juice (240ml) 1 cup orange juice (240ml)
• 1 tablespoon honey (15ml) 1 tablespoon honey (15ml)
• 1 tablespoon sherry vinegar (15ml) 1 tablespoon sherry vinegar (15ml)
• Zest of 1 orange Zest of 1 orange

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 35g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
3. 3.
   In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté until fragrant.
4. 4.
   Season the duck breasts with smoked paprika, dried thyme, salt, and pepper. Place them skin-side down in the skillet and cook for 5 minutes, or 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 12-15 minutes, or until cooked to your desired level of doneness.
7. 7.
   In the same skillet, add the orange juice, honey, sherry vinegar, and orange zest. Bring the mixture to a simmer and cook for 5 minutes, or until the sauce has thickened slightly.
8. 8.
   Remove the duck breasts from the oven and let them rest for a few minutes. Slice the duck breasts and drizzle the orange glaze over the top.
9. 9.
   Serve the Pato a la Sevillana with roasted potatoes or crusty bread to soak up the delicious sauce.

Treat your ingredients with care...

• Duck breasts — Score the skin of the duck breasts to allow the fat to render and achieve a crispy skin. Be careful not to cut into the meat.
• Orange zest — Use a microplane or fine grater to zest the orange, avoiding the bitter white pith.

Tips & Tricks

• For an extra burst of flavor, add a splash of orange liqueur to the glaze.
• If you prefer a spicier kick, sprinkle some red pepper flakes over the duck breasts before cooking.
• To achieve a perfectly crispy skin, make sure to pat the duck breasts dry with a paper towel before cooking.
• If you can't find sherry vinegar, you can substitute it with red wine vinegar or balsamic vinegar.
• Allow the duck breasts to rest before slicing to ensure the juices redistribute and the meat remains tender.

Serving advice

Serve the Pato a la Sevillana with a side of roasted potatoes or crusty bread to soak up the delicious orange glaze. Garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness.

Presentation advice

Arrange the sliced duck breasts on a platter and drizzle the orange glaze over them. Garnish with orange slices and fresh herbs for an elegant presentation.