This easy and delicious Duck with Orange Sauce recipe is perfect for a quick yet impressive dinner. The duck breasts are crispy on the outside, juicy on the inside, and paired with a sweet, tangy orange sauce. It’s a simple dish that’s sure to impress, and you can easily adjust the ingredients to suit your tastes. Enjoy a restaurant-quality meal at home!
Ingredients Needed:
- 2 large duck breasts with skin
- ½ teaspoon fine table salt
- ½ teaspoon ground black pepper
- ¼ cup duck fat
- 5 orange
- 4 garlic cloves
- 10 sprigs of rosemary
- ½ cup honey
To serve:
- Sea Seat flakes
How To Make Duck Orange Sauce Recipe?
- Prep the Duck Breasts: Pat the duck breasts dry and score the skin in a criss-cross pattern. Season both sides with salt and pepper.
- Cook on the Stovetop: Place the duck breasts skin-side down in a cold pan. Turn the heat to medium and cook for 10-15 minutes until the skin is crispy, pouring off excess fat as you go. Increase the heat to medium-high, flip the duck, and sear for 1 minute on each side. Transfer to an oven-safe dish.
- Make the Orange Sauce: In the same pan, add some of the reserved duck fat, then pour in the orange juice, honey, rosemary, and garlic. Simmer for 5-10 minutes until the sauce thickens. Remove the rosemary and garlic.
- Finish the Duck in the Oven: Preheat the oven to 175°C. Brush the duck breasts with the orange sauce, then place them skin-side up in the oven. Cook for 5-10 minutes, checking the internal temperature (aim for 60°C for medium-rare or 70°C for medium). Let the duck rest for 5 minutes.
- Serve: Slice the duck and serve with the orange sauce. Top with sea salt flakes if desired.
Recipe Tips:
- Score the Duck Skin Properly: Make sure to cut through the skin but not into the meat. This helps the fat render and the skin crisp up nicely.
- Render the Fat Slowly: Cook the duck skin-side down over medium heat for 10-15 minutes to get a golden, crispy texture without burning the skin.
- Use a Meat Thermometer: Check the internal temperature of the duck to avoid overcooking. Aim for 60°C for medium-rare or 70°C for medium.
- Rest the Duck: After cooking, let the duck rest for 5 minutes to allow the juices to redistribute, making it tender and juicy.
- Save the Duck Fat: The rendered duck fat is great for cooking other dishes, like potatoes or vegetables. It adds rich flavor!
How To Store Leftovers?
Allow the leftover duck to cool down to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
Nutrition Facts:
- Calories: 250 kcal
- Total Fat: 19g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 400mg
- Potassium: 300mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 17g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Mornay Sauce Recipe
- Gordon Ramsay caramel sauce Recipe
- Gordon Ramsay Bordelaise Sauce Recipe
Gordon Ramsay Duck Orange Sauce Recipe
Description
This easy and delicious Duck with Orange Sauce recipe is perfect for a quick yet impressive dinner. The duck breasts are crispy on the outside, juicy on the inside, and paired with a sweet, tangy orange sauce. It’s a simple dish that’s sure to impress, and you can easily adjust the ingredients to suit your tastes. Enjoy a restaurant-quality meal at home!
Ingredients
To serve:
Instructions
- Prep the Duck Breasts: Pat the duck breasts dry and score the skin in a criss-cross pattern. Season both sides with salt and pepper.
- Cook on the Stovetop: Place the duck breasts skin-side down in a cold pan. Turn the heat to medium and cook for 10-15 minutes until the skin is crispy, pouring off excess fat as you go. Increase the heat to medium-high, flip the duck, and sear for 1 minute on each side. Transfer to an oven-safe dish.
- Make the Orange Sauce: In the same pan, add some of the reserved duck fat, then pour in the orange juice, honey, rosemary, and garlic. Simmer for 5-10 minutes until the sauce thickens. Remove the rosemary and garlic.
- Finish the Duck in the Oven: Preheat the oven to 175°C. Brush the duck breasts with the orange sauce, then place them skin-side up in the oven. Cook for 5-10 minutes, checking the internal temperature (aim for 60°C for medium-rare or 70°C for medium). Let the duck rest for 5 minutes.
- Serve: Slice the duck and serve with the orange sauce. Top with sea salt flakes if desired.
Notes
- Score the Duck Skin Properly: Make sure to cut through the skin but not into the meat. This helps the fat render and the skin crisp up nicely.
- Render the Fat Slowly: Cook the duck skin-side down over medium heat for 10-15 minutes to get a golden, crispy texture without burning the skin.
- Use a Meat Thermometer: Check the internal temperature of the duck to avoid overcooking. Aim for 60°C for medium-rare or 70°C for medium.
- Rest the Duck: After cooking, let the duck rest for 5 minutes to allow the juices to redistribute, making it tender and juicy.
- Save the Duck Fat: The rendered duck fat is great for cooking other dishes, like potatoes or vegetables. It adds rich flavor!
Gordon Ramsay Duck Orange Sauce Recipe