Duck Breast with Blood Orange Sauce

1
Francine Lizotte

By
@ClubFoody

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!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4 servings
Prep:
10 Min
Cook:
40 Min
Method:
Roast

Ingredients

  • DUCK BREASTS

  • 4 large
    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 large
    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

Step-by-Step

  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 >>>> youtube.com/watch?v=0Wn-2HeX-us

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