Duck Breast with Orange and Honey Sauce Recipe

Duck breast with orange and honey: a delicious recipe for Christmas!

Duck breast with orange is a holiday staple. This blend of sweet and savory flavors, with a touch of citrus that awakens the taste buds, always brings back memories of family meals. It’s a dish I’ve been cooking for years, a classic from my parents’ house that we would bring out for Christmas or even for my birthday…

This year, I wanted to twist this recipe by adding an even more delicious touch with honey. Not just any honey, of course! I had the chance to discover those from Secrets de Miel*, and they are absolutely divine. After tasting the Lemon Honey, the Orange Honey and the Mandarin Honey, I chose the latter for this recipe. The combination of Mandarin and orange honey is a perfect marriage: sweet, subtle, with a citrus note that perfectly complements the dish, but the other 2 would have been just as delicious.

Duck Breast with Orange and Honey Sauce Recipe

Ingredients you do need for this duck a l’orange recipe:

duck breasts
organic oranges
organic clementine
mandarin honey (or another citrus honey)
shallots
balsamic or sherry vinegar
salt and pepper

The details of the ingredients and the instructions are available further down the page, in the recipe card.

My personal tip

If you want to make the sauce even more sublime, you can add a pinch of cinnamon or even a drop of Grand Marnier. This brings an even more festive dimension, perfect for Christmas!

Why I like this recipe?

First, it’s a super simple dish to prepare but always makes a little impact. Duck breast has that slightly “chic” side, perfect for impressing your guests without spending hours in the kitchen. Second, it’s a recipe that everyone agrees on. Even those who aren’t fans of sweet and sour end up coming back to it. And finally, this combination of the tenderness of the duck, the slight acidity of the orange and the sweetness of the honey… honestly… it’s just irresistible.

What to serve with this duck breast?

a green salad: mesclun, rocket, lamb’s lettuce…
fresh homemade pasta
mashed potatoes
pureed pumpkin
baked butternut squash

Why do you need this recipe for the holidays?

Because it is both elegant and accessible. You don’t need to be a starred chef to make it a success. With its balanced flavors and delicate aroma, it perfectly embodies the spirit of the holidays: conviviality, sharing and a touch of refinement. So, you too, let yourself be tempted by this duck breast with orange and honey. We promise, your guests will ask you for the recipe!

Magret de canard à l'orange sauce au Miel

Ingredients

2 duck breasts
3 oranges (organic preferably, because we will use the zest)
1 clementine (for a little extra touch)
2 tablespoons of Mandarin honey (or another citrus honey)
2 shallots
1 tablespoon of Balsamic or Sherry vinegar
Salt and pepper

Instructions

Prepare the duck breasts
Start by scoring the skin of the duck breasts in a grid pattern, without cutting the flesh. This will allow the fat to melt and distribute well during cooking. Salt and pepper both sides of the duck breasts.
Cooking the duck breasts
Heat a frying pan without fat over medium heat. Place the duck breasts skin side down first and cook for about 7 to 8 minutes.
The fat will melt and the skin will become crispy.
Remove the melted fat and turn the duck breasts over and cook for another 2 to 3 minutes for rare. Adjust the time according to your preference (more or less rare). Once cooked, set them aside covered in the frying pan to keep them warm.
Prepare the sauce
In the same pan, remove the excess fat, but keep a teaspoon for taste. Sauté the finely chopped shallots until translucent. Then deglaze with the balsamic vinegar and the juice of 2 oranges. Reduce over low heat until the sauce is slightly syrupy.
Add a touch of citrus and honey
While the sauce is reducing, remove the zest from half an orange and squeeze the juice from the clementine. Add them to the sauce along with the mandarin honey. Mix for 1 minute, taste and adjust the seasoning if necessary. Peel and remove the segments (segment without skin) from the last orange.
Cut and serve
Slice the duck breasts, arrange them warm on plates and generously coat them with orange and honey sauce. Serve with fresh orange segments for decoration.

Do you like my recipe ?

If you make my recipe for Duck Breast with Orange, thank you so much for leaving me a little comment and rating the recipe. And of course, don’t forget to tag me on Instagram if you share it, i always love seeing your pretty creations.

*Recipe made in partnership with Secrets de Miel.

Duck Breast with Orange and Honey Sauce