Ingredients
-
2 duck breast halves
-
salt to taste
-
1 cup chicken broth
-
2 tablespoons orange liqueur (such as Grand Marnier)
-
1 tablespoon sherry vinegar
-
1 tablespoon Seville orange marmalade, or more to taste
-
2 teaspoons grated orange zest
-
1 pinch cayenne pepper
-
1 tablespoon reserved duck fat
-
1 teaspoon all-purpose flour
-
1 tablespoon butter
Directions
-
Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
-
Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
-
Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
-
Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
-
Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
-
Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.
![]()
Recipe Tip
You can substitute vegetable oil for the duck fat.
Nutrition Facts (per serving)
| 354 | Calories |
| 21g | Fat |
| 15g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 354 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 8g | 40% |
| Cholesterol 130mg | 43% |
| Sodium 593mg | 26% |
| Total Carbohydrate 15g | 5% |
| Dietary Fiber 0g | 1% |
| Total Sugars 12g | |
| Protein 20g | 40% |
| Vitamin C 5mg | 6% |
| Calcium 16mg | 1% |
| Iron 3mg | 14% |
| Potassium 19mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
