Entrée: France – Canard aux Oranges (Duck with Oranges)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 22 min

Additional 10 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 bone-in, skin-on duck breasts, about 15 7/8 oz (450 g) gross total (estimated 10 1/4 oz (290 g) cooked edible meat and skin; excludes bones)
Kosher salt, about 0.035 oz (1 g), or to taste (estimated edible portion: 0.035 oz (1 g))
Black pepper, about 0.018 oz (0.5 g), or to taste (estimated edible portion: 0.018 oz (0.5 g))
2 medium oranges (zest of 1 and juice of both; optional segments), about 9 1/8 oz (260 g) edible fruit (estimated edible portion: 9 1/8 oz (260 g))
Sugar, 2 tbsp (about 25 g)
White wine vinegar, 2 tbsp (30 ml; about 30 g)
Chicken stock, 1 cup (240 ml; about 240 g) (estimated edible portion: 8 1/2 oz (240 g))
Grand Marnier, 1–2 tbsp (15–30 ml; about 22.5 g), optional
Cold unsalted butter, 1–2 tbsp (15–30 g)
Blanched orange zest, about 0.18 oz (5 g), optional garnish (estimated edible portion: 0.18 oz (5 g))

Show original ingredient measurements

2 bone-in, skin-on duck breasts, about 450 g gross total (estimated 290 g cooked edible meat and skin; excludes bones)
Kosher salt, about 1 g, or to taste (estimated edible portion: 1 g)
Black pepper, about 0.5 g, or to taste (estimated edible portion: 0.5 g)
2 medium oranges (zest of 1 and juice of both; optional segments), about 260 g edible fruit (estimated edible portion: 260 g)
Sugar, 2 tbsp (about 25 g)
White wine vinegar, 2 tbsp (30 ml; about 30 g)
Chicken stock, 1 cup (240 ml; about 240 g) (estimated edible portion: 240 g)
Grand Marnier, 1–2 tbsp (15–30 ml; about 22.5 g), optional
Cold unsalted butter, 1–2 tbsp (15–30 g)
Blanched orange zest, about 5 g, optional garnish (estimated edible portion: 5 g)

Instructions

1. Preheat the oven to 400°F (200°C). Score the duck skin in a crosshatch pattern without cutting into the meat. Season both sides with salt and pepper.
2. Place the duck breasts skin-side down in a cold oven-safe skillet. Set the skillet over medium heat and render the fat for 8–12 minutes, until the skin is deep golden and much of the fat has released. Spoon off excess fat and reserve or discard it.
3. Flip the breasts and cook for 1 minute. Transfer the skillet to the oven and roast for 6–10 minutes, until the thickest part reaches 130–135°F (54–57°C) for medium-rare. Rest on a warm plate for 8–10 minutes.
4. Pour off most of the fat from the skillet. Sprinkle the sugar into the pan over medium heat and let it melt to a light amber. Carefully add the vinegar, then the orange juice and zest; whisk to dissolve the caramel.
5. Add the stock and simmer for 5–7 minutes, until reduced by about half. Whisk in the Grand Marnier, if using, and the cold butter. Season the sauce to taste.
6. Slice the duck meat from the bones, then slice the meat across the grain. Spoon the sauce over the duck and garnish with optional orange segments and blanched zest. Serve.