Seared Orange Duck Breast
- Ready In:
- 1 lb boneless skinless duck breasts
- 2 tablespoons grated orange rind
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper
- 4 large garlic cloves, crushed
- 1⁄2 cup fresh-squeezed orange juice
- 1⁄4 cup sake
- 1 - 1 1⁄2 tablespoon tamari
- 1 tablespoon honey
- 1 tablespoon canola oil
- Combine duck, rind, salt, pepper and garlic in a covered dish and refrigerate at least 30 minutes.
- Preheat oven to 400 degrees.
- Combine the orange juice, sake, tamari and honey in a small sauce pan; bring to a boil. Reduce heat and simmer until liquid in reduced to 2/3.
- Heat oil in an oven-safe skillet. Add duck and sear each side - the time you should leave it on each side depends on the thickness of the duck and your preference for the doneness.
- Drizzle the duck with a few tablespoons of the sauce. Bake for 5 - 10 minutes, again depending on the thickness of the duck breast and your preference for the doneness.
- Remove duck from the pan, slice into strips and top with the sauce. Serve with rice and a healthy, steamed veggie.
- Additional notes: The picture is from my first attempt at this recipe, which admittedly is a hack from a CookingLight recipe. The duck was cooked more than I prefer, but it was still delicious. The sauce was thin, so you could add corn starch to thicken it, but I would rather have a thin sauce. It is very flavorful. I also drizzled it on the rice and snow peas.
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