Orange-glazed Duck Breast

17/11/2023

The orange-glazed duck breast is a dish with sweet and citrus nuances, perfect for a refined dinner. Here is my Italian twist on the recipe.

Ingredients

2 duck breasts
Salt and pepper to taste
2 untreated oranges
2 tablespoons of honey
2 tablespoons of balsamic vinegar
1 tablespoon of soy sauce
1 clove of garlic, finely chopped
2 sprigs of fresh rosemary
Extra virgin olive oil

Preparation

Preheat the oven to 200°C.
Rinse and pat dry the duck breasts. With a sharp knife, score the skin of the duck breasts in a diamond pattern, being careful not to cut the meat underneath.
Season the duck breasts with salt and pepper on both sides.
Heat a non-stick pan on medium-high heat and once hot, place the duck breasts in it skin-side down, without adding oil. Let them cook for about 5-7 minutes or until the skin is well browned and crispy.
In the meantime, prepare the orange glaze: squeeze the juice of the two oranges, combine with honey, balsamic vinegar, soy sauce, chopped garlic, and a sprig of chopped rosemary. Mix everything in a small pot and reduce on medium-low heat until you get a slightly syrupy sauce.
Once the duck breasts have browned skin, turn them over and cook for another minute, then transfer them to an oven tray, skin side up.
Brush the skin part with the orange glaze and bake the duck breast in the preheated oven for about 10 minutes (for a rare cook) or until desired doneness.
During oven cooking, brush one or two more times with the orange glaze.
Allow the duck to rest for a couple of minutes before slicing. Serve with a sprig of rosemary and garnish with fresh orange wedges.

Tip for an Italian touch: you could add a pinch of wild fennel to the orange reduction for an unmistakably Mediterranean aroma.

The orange-glazed duck breast can be paired with a side of braised radicchio or a fresh salad with fennel, orange, and Taggiasca olives. For a wine pairing, a slightly aromatic and not too tannic red, such as a Pinot Noir, would be an excellent choice.