duck breast with blood orange sauce

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By Francine Lizotte
from Surrey South, BC

This Duck Breast with Blood Orange Sauce is such an elegant dish. The incredible blend of flavors from the duck and the sauce is just heavenly!

serves 4 servings
prep time 10 Min
cook time 40 Min
method Roast

Ingredients For duck breast with blood orange sauce

  • DUCK BREASTS
  • 4 lg
    duck breasts, skins scored in crosshatch pattern
  • 1 tsp
    ground himalayan sea salt, or to taste
  • 1 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • SAUCE
  • 2 lg
    cloves garlic, pressed
  • 1 Tbsp
    fresh ginger, minced
  • 1 c
    freshly squeezed blood oranges (about 4 oranges)
  • 1 Tbsp
    brown sugar such as demerara, or more to taste
  • 1 Tbsp
    harissa
  • 1 tsp
    hot paprika
  • 1/4 c
    low-sodium chicken broth
  • 2 tsp
    beurre manié

How To Make duck breast with blood orange sauce

  • 1
    Preheat oven to 350ºF. Pat dry breasts and season with salt and pepper; rest at room temp for 15 minutes. In a cold pan without oil or butter, place breasts, skin side down. Turn the heat on medium-low and cook for 10 minutes or until skin is brown and crisp.
  • 2
    Flip over and transfer them immediately to the preheated oven; cook for 8 to 10 minutes or until the internal temperature reads 140ºF. Remove from the heat and place them, skin side up, onto a cutting board to rest. Transfer duck fat into a bowl.
  • 3
    Return pan to burner and on medium heat, add garlic and ginger; sauté for 30 seconds scraping the bottom of the pan. Pour in blood orange and add brown sugar, harissa, hot paprika and chicken broth; stir. Turn the heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add beurre manié and stir until completely dissolved and sauce thicken. Slice breasts and drizzle sauce over. Serve 4
  • 4
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=0Wn-2HeX-us
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