Succulent Duck with Citrus Sauce

Ingredients

• 2 duck breasts (about 500g / 1.1lb) 2 duck breasts (about 500g / 1.1lb)
• 2 oranges, juiced 2 oranges, juiced
• 1 lemon, juiced 1 lemon, juiced
• 1/4 cup (60ml) red wine 1/4 cup (60ml) red wine
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 30g
• Fiber: 2g
• 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 with salt and pepper on both sides.
4. 4.
   Heat a skillet over medium-high heat and place the duck breasts skin-side down. Cook for about 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 place in the preheated oven for 10-12 minutes for medium-rare, or until desired doneness is reached.
7. 7.
   In the same skillet used to cook the duck, melt the butter over medium heat.
8. 8.
   Add the orange juice, lemon juice, red wine, and honey to the skillet. Stir well to combine.
9. 9.
   Simmer the sauce for about 5 minutes, until it thickens slightly.
10. 10.
    Remove the duck breasts from the oven and let them rest for a few minutes.
11. 11.
    Slice the duck breasts and serve with the citrus sauce drizzled on top.

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 become crispy during cooking.
• Oranges and lemon — Use fresh citrus fruits for the best flavor. Squeeze the juice just before using to ensure maximum freshness.
• Red wine — Choose a dry red wine that you enjoy drinking, as it will contribute to the overall flavor of the sauce.

Tips & Tricks

• For a crispier skin, you can place the scored duck breasts in the refrigerator, uncovered, for a few hours before cooking. This helps to dry out the skin, resulting in a better texture.
• If you prefer a sweeter sauce, you can increase the amount of honey to your liking.
• To achieve a perfectly cooked duck breast, use a meat thermometer to check the internal temperature. For medium-rare, the temperature should be around 57°C (135°F).

Serving advice

Serve the Succulent Duck with Citrus Sauce alongside roasted potatoes or a simple green salad. The sauce can be drizzled over the duck or served on the side for dipping.

Presentation advice

Arrange the sliced duck breasts on a platter and drizzle the citrus sauce over them. Garnish with fresh herbs, such as parsley or thyme, for a pop of color.