A tempting adaptation of the favourite classic French dish.
My Private Note
Units: US | Metric
- 4 duck breasts
- salt & freshly ground black pepper
- 1 tablespoon butter
- 1 garlic clove, crushed
- baby spinach leaves, washed
For the sauce
- 1Trim the duck breasts to remove any excess fat and score the skin with a diamond pattern.
- 2To make the sauce, put the sugar and vinegar into a saucepan, bring to the boil and reduce until it begins to caramelise. Add the orange juice, reduce down to one third and add the chicken stock. Leave to simmer.
- 3Set the oven to 400°F Season the duck breast with salt and freshly ground black pepper. Heat a frying pan over a high heat and add the duck breasts, skin side down. Cook until the skin is golden, turn the breasts over and cook for a further 30 seconds. Transfer to the oven and cook for 4-5 minutes, depending on size. When the duck is cooked, remove it from the oven and leave to rest - skin side up.
- 4Heat the butter and add the garlic and spinach. Cook briefly until the spinach has wilted and then season with salt and freshly ground black pepper.
- 5Add the orange zest to the orange sauce and simmer for a minute or so.
- 6To serve, place a portion of drained spinach on each plate, cut the duck breast skin into slices and fan evenly across the spinach. Put the orange segments into the sauce and gently poach for 15 seconds. Place the orange segments around the duck and pour the sauce around the plate.
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Nutritional Facts for Canard a L'orange (Duck With Orange)
Serving Size: 1 (433 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 598.1
- Calories from Fat 268
- Total Fat 29.8 g
- Saturated Fat 9.0 g
- Cholesterol 335.8 mg
- Sodium 309.2 mg
- Total Carbohydrate 18.1 g
- Dietary Fiber 1.7 g
- Sugars 13.9 g
- Protein 61.4 g
The following items or measurements are not included:
white wine vinegar
oranges, zest of