Chef John's Orange Duck

4.7

(53)

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 50 minutes

Servings: 2

Cost: $16.55 /serving

Chef John's Orange Duck

Ingredients

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Instructions

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Step 1

Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.

Step 2

Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.

Step 3

Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.

Step 4

Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.

Step 5

Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.

Step 6

Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.

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