Crispy Duck Breast with Orange Butter Sauce

Crispy Duck Breast with Orange Butter Sauce

Restaurant-quality duck with impossibly crispy skin and a velvety citrus sauce

KEY INFO

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Servings: 2-4
• Difficulty: Medium
• Diet: Gluten-free option available

EQUIPMENT NEEDED

• Ovenproof skillet (or regular skillet + baking dish)
• Sharp knife
• Cutting board
• Paper towels
• Saucepan
• Meat thermometer (recommended)

INGREDIENTS

• 2-4 duck breasts (225g/8oz each), skin on
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp five-spice powder (optional)

• 115g (1/2 cup) unsalted butter
• 60ml (1/4 cup) fresh orange juice
• 1 orange, segmented
• 1/4 cup finely chopped onion (or shallots)
• 2 sprigs fresh thyme
• Salt and pepper to taste

METHOD

1. Remove duck from fridge 30 minutes before cooking.
2. Pat duck breasts completely dry with paper towels.
3. Score skin in a diamond pattern, avoiding cutting into meat.
4. Season both sides with salt, pepper, and five-spice (if using).
5. Place duck skin-side down in a cold ovenproof skillet.

6. Turn heat to medium-low and cook for 8-10 minutes until skin is golden brown.
7. Pour off excess fat every few minutes (save it!).
8. Preheat oven to 180°C/350°F.
9. Flip duck and cook flesh side for 1 minute.

10. Transfer skillet to oven for 6-8 minutes for medium-rare (54°C/130°F internal temperature).
11. Rest meat for 5-10 minutes before slicing.

For the Sauce

1. Melt butter in saucepan over medium heat.
2. Add onions and cook until softened (2-3 minutes).
3. Add orange juice, segments, and thyme.
4. Simmer until slightly thickened (5 minutes).

CRUCIAL TIPS

• Never start with a hot pan – cold pan ensures proper fat rendering.
• Don’t move the duck during the initial skin-crisping.
• Rest meat for at least 5 minutes before cutting.
• Slice against the grain for maximum tenderness.

STORAGE & VARIATIONS

• Refrigerate up to 3 days.
• Reheat in oven at 160°C/320°F until warm.

• Cutting too deeply when scoring skin.
• Cooking at too high temperature.
• Not rendering enough fat from skin.
• Overcooking past medium-rare.

• Swap orange for blood orange or mandarin.
• Add star anise to sauce for Asian twist.
• Use ghee instead of butter for dairy-free version.
• Include a splash of Grand Marnier in sauce for special occasions.