Ingredients with Measurements:
- 2 duck breasts
- Salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup orange juice
- 1/4 cup chicken broth
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 orange, sliced for garnish
Special equipment needed:
- Cast iron skillet or heavy-bottomed skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
3. Season both sides of the duck breasts with salt and pepper.
4. Heat olive oil in a cast iron skillet over medium-high heat.
5. Place the duck breasts skin side down in the skillet and cook for 6-8 minutes until the skin is crispy and golden brown.
6. Flip the duck breasts and cook for an additional 2-3 minutes.
7. Transfer the skillet to the preheated oven and cook for 8-10 minutes until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
8. Remove the skillet from the oven and transfer the duck breasts to a cutting board to rest.
9. In the same skillet, melt butter over medium heat.
10. Add orange juice, chicken broth, and honey to the skillet and bring to a simmer.
11. In a small bowl, whisk together cornstarch and cold water until smooth.
12. Add the cornstarch mixture to the skillet and whisk until the sauce thickens.
13. Slice the duck breasts and serve with the orange sauce and sliced oranges for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
Oven temperature: 400°F
Internal temperature of duck breasts: 135°F for medium-rare or 145°F for medium
Serving size:
This recipe serves 2 people.
Nutritional information:
Calories: 421
Fat: 24g
Saturated Fat: 8g
Cholesterol: 166mg
Sodium: 394mg
Carbohydrates: 12g
Sugar: 9g
Protein: 39g
Substitutions for ingredients:
- Chicken breasts can be substituted for duck breasts.
- Maple syrup can be substituted for honey.
- Vegetable broth can be substituted for chicken broth.
Variations:
- Add chopped herbs, such as thyme or rosemary, to the orange sauce for extra flavor.
- Serve the duck breasts with a side of roasted vegetables or mashed potatoes.
- Use grapefruit or blood oranges instead of regular oranges for a different flavor profile.
Tips and tricks:
- Let the duck breasts rest for 5-10 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the duck breasts are cooked to the desired temperature.
- Make sure the skillet is hot before adding the duck breasts to ensure a crispy skin.
Storage instructions:
Leftover duck breasts can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the duck breasts in a preheated 350°F oven for 10-15 minutes until heated through.
Presentation ideas:
Serve the sliced duck breasts on a bed of greens or with a side of roasted vegetables for an elegant presentation.
Garnishes:
Garnish with sliced oranges or fresh herbs, such as thyme or rosemary.
Pairings:
Pair with a full-bodied red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a side salad would pair well with this dish.
Troubleshooting advice:
- If the skin of the duck breasts is not crispy, increase the heat and cook for an additional 1-2 minutes on each side.
- If the sauce is too thick, add additional chicken broth or orange juice to thin it out.
Food safety advice:
Make sure to cook the duck breasts to the recommended internal temperature to ensure they are safe to eat.
Food history:
Duck has been a popular protein in French cuisine for centuries, and pan-seared duck breast with orange sauce is a classic French dish.
Flavor profiles:
The duck breasts have a rich, savory flavor, while the orange sauce adds a sweet and tangy note.
Serving suggestions:
Serve with a side of roasted vegetables or mashed potatoes for a complete meal.
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