Cooking Light's Seared Orange Duck Breast

Total Time
48mins
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!

Ingredients Nutrition

Directions

  1. Combine duck, orange rind, salt, pepper and garlic in a medium bowl. Cover and refrigerate for 30 minutes.
  2. Preheat oven to 400 degrees.
  3. 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).
  4. 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.
  5. Bake at 400 degrees for about 10 minutes.
  6. Remove duck from pan; cut duck into 1/4 inch thick slices (if using a breast).
  7. Serve with orange sauce.
  8. Serves: 6.
  9. Calories: 167.
  10. Fat: 6.3 g.
  11. Protein: 18.8 g.
  12. Fiber: 0.3 g.
  13. Chol: 71 mg.
  14. Sodium: 580 mg.