Go Back
Magret de canard à l'orange sauce au Miel

Duck Breast with Orange and Honey Sauce

Print Recipe Pin Recipe
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Course: Main course
Cuisine: French
Servings: 4 servings

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.