This elegant dish combines the rich, crispy-skinned duck breast with a tangy and slightly sweet orange-red wine sauce. Perfect for a special dinner or when you want to impress your guests. The sauce, with its balance of citrus and wine, complements the duck beautifully. Garnish with fresh herbs and orange slices for a stunning presentation.
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Score the skin of the duck breast in a criss-cross pattern. Season with salt and pepper and let it rest for 15 minutes.
Place the duck breast skin-side down in a cold skillet over medium heat. Allow the fat to render and pour off the excess fat as it cooks.
Cook for 6–8 minutes until the skin is crispy. Flip the duck breast and cook for an additional 3–4 minutes for medium-rare (135°F). Let the duck rest for 5–10 minutes before slicing.
Sauté the finely chopped shallot in 1 tablespoon of duck fat until softened.
Deglaze the pan with red wine, scraping up any browned bits from the bottom of the pan. Simmer for 1–2 minutes.
Add the orange juice, orange zest, and honey to the pan. Allow the mixture to reduce slightly.
Stir in the stock and simmer until the sauce thickens. Whisk in the butter and season with salt and pepper to taste.
Slice the duck breast and arrange it on a plate. Garnish with thyme, parsley, and orange slices if desired. Drizzle the orange-red wine sauce over the duck and serve.
Make sure to start cooking the duck breast in a cold skillet to render the fat properly and achieve crispy skin.
Resting the duck after cooking allows the juices to redistribute, ensuring a moist and flavorful result.
You can save the rendered duck fat for other recipes, such as roasting vegetables or frying potatoes.
Adjust the sweetness of the sauce by using more or less honey or substituting with maple syrup.
For a more intense orange flavor, add a bit more orange zest to the sauce.
Can I use a different type of wine for the sauce?
Yes, you can use any dry red wine for the sauce. A Merlot or Pinot Noir works well, but feel free to experiment with your favorite red wine.
What can I use instead of honey in the sauce?
You can substitute honey with maple syrup or even brown sugar for a slightly different sweetness.
How do I know when the duck breast is cooked to medium-rare?
Use a meat thermometer to check the internal temperature. Medium-rare duck breast should reach 135°F.
Can I prepare the sauce in advance?
Yes, you can prepare the sauce in advance and reheat it gently before serving. Add the butter just before serving for a glossy finish.
What side dishes pair well with this dish?
This dish pairs well with roasted vegetables, mashed potatoes, or a fresh green salad. You can also serve it with a side of wild rice or couscous.
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