Prep 20 mins
Cook 28 mins
This is from Cooking Light, 2006. I've used duck legs and it works just fine. I also add Chinese five spice to the duck with the orange zest and garlic. And sometimes, I turn it into a drunken duck by adding a tablespoon or so of Grand Marnier to the sauce while I'm reducing it. I serve this beautiful dish with whipped sweet potatoes (with orange zest, cream cheese and Chinese five spice powder) and roasted green beans with shallots. This pairs nicely with a sweet to semi-sweet white wine. Enjoy!
- 3 (12 ounce) duck breasts, skinned and halved
- 1 1⁄2 tablespoons grated orange rind
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 garlic cloves, crushed
- 1⁄2 cup fresh orange juice (about 2 oranges)
- 1⁄4 cup sake (rice wine)
- 1 1⁄2 tablespoons low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon canola oil
- Combine duck, orange rind, salt, pepper and garlic in a medium bowl. Cover and refrigerate for 30 minutes.
- Preheat oven to 400 degrees.
- Combine juice, sake, soy sauce and honey in a small saucepan; bring to boil. Reduce heat to medium-low, and simmer until mixture is reduced to 2/3 cup (about 10 minutes).
- Heat canola oil in a large ovenproof skillet over medium-high heat. Add duck; saute about 5 minutes. Turn duck over; drizzle with about 3 TBS of juice mixture.
- Bake at 400 degrees for about 10 minutes.
- Remove duck from pan; cut duck into 1/4 inch thick slices (if using a breast).
- Serve with orange sauce.
- Serves: 6.
- Calories: 167.
- Fat: 6.3 g.
- Protein: 18.8 g.
- Fiber: 0.3 g.
- Chol: 71 mg.
- Sodium: 580 mg.