Duck breast with orange sauce as festive Christmas recipe for Advent, holidays and cosy family dinners
Christmas Recipe

Duck breast with orange sauce

Duck breasts are slowly roasted on the skin side and crispy, then rest and are served with reduced orange sauce. Put the skin cold in the pan and drain the fat regularly; only after rest cut across the fiber. Mandarin juice works instead of orange, a little balsamic vinegar makes the sauce tart.

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Total time 55 min
Calories 680 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Preparing duck breast with orange sauce

Place the skin in the pan and drain the fat regularly; only cut open crosswise to the fibre after rest. Duck breasts are slowly left out on the skin side and fried until crispy, then rest and are served with reduced orange sauce. Tangerine juice works instead of orange, a little balsamic vinegar makes the sauce tart.

Dinner Dinner Meat Christmas Recipes

Recipe

Duck breast with orange sauce

Duck breasts are slowly roasted on the skin side and crispy, then rest and are served with reduced orange sauce. Put the skin in the pan cold and drain the fat regularly; only after rest cut crosswise to the fiber.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Cut the skin of the duck breasts into diamond shapes without damaging the meat. Dice the shallot, squeeze and fillet the oranges and prepare the stock, honey and thyme for the sauce.

  2. 2

    Prepare

    Duck breasts are slowly roasted on the skin side and crispy, then rest and are served with reduced orange sauce.

  3. 3

    Check for doneness

    Place the skin in the pan in a cold place and drain the fat regularly; only cut open crosswise to the fibre after resting.

  4. 4

    Serve

    Let the duck breast rest and then slice it crosswise to the fibre. Put orange sauce on the plates and top with the crispy skin.

Kitchen know-how

Tips for Duck breast with orange sauce

Important for duck breast with orange sauce

Place the skin in the pan in a cold place and drain the fat regularly; only cut open crosswise to the fibre after resting.

Variations

How to adapt this recipe

Mandarin juice works instead of orange, a little balsamic vinegar makes the sauce more bitter.

Nutrition per serving

680kcal
28.0 gCarbohydrates
44.0 gProtein
42.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Duck breast with orange sauce

Weigh duck breasts, prepare oranges and keep chicken stock separately, then start the main cooking process for duck breast with orange sauce.

Place the skin in the pan in a cold place and drain the fat regularly; only cut open crosswise to the fibre after resting.

Cool duck breast quickly with orange sauce. If reheated, note: Place the skin in the pan in cold water and drain the fat regularly; only cut open crosswise to the fibre after resting time. Heat the leftovers only once completely.

Mandarin juice works instead of orange, a little balsamic vinegar makes the sauce more bitter.

Keep cooking

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