Cooking Light's Seared Orange Duck Breast

Submitted by RockChalkChick

"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!"

 

• Ready In: 48mins
• Ingredients: 10
• Serves: 6

ingredients

• 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

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.