Cooking Light's Seared Orange Duck Breast
photo by ken cooks
- Ready In:
- 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.
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RECIPE SUBMITTED BY
I live in Lawrence, KS, home of the Kansas Jayhawks! RockChalk! Lawrence is such a diverse town with a wide variety of locally owned restaurants. I love trying them and learning more about food. I'm an RN by trade but in my spare time, I love to read, spend time with my family & friends, cook/bake and run in the woods with my dogs, Jack and Daffodil. I also love volunteer work to include volunteering at a culinary center near my home. I have learned so much there--not just about cooking but about entertaining, too. I've been a member of Recipezaar for a few years now. It is so much fun! I love trying new recipes and interacting with interesting chefs. This is a great forum for food, friendship & fun. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/SaltPepperSwap.jpg">