Duck with Orange Sauce (Duck a L'Orange)

🧂 Ingredients

• 12 oz duck breast halves
• ½ teaspoon salt

  (to taste)
• ¼ cup reserved duck fat
• 1¼ cups orange juice

  (fresh, about 5 large oranges)
• 4 cloves garlic

  (slightly crushed)
• 10 sprigs fresh rosemary
• ½ cup honey

Instructions

• 1 Rinse your 12 oz duck breast halves under cool water and then pat them dry with
  paper towels.
• 2 Place the skin side up and use a very sharp knife to score the skin in a
  diamond, crosshatch pattern. You'll want to avoid cutting so deep that you slice
  the meat.
• 3 Generously season all sides of the duck with ½ teaspoon salt. Then, place the
  duck breasts into a cold, large skillet and place it over low heat.
• 4 Let the duck cook over low heat for 3 minutes before increasing the heat to
  medium. Once the duck begins to sizzle, leave it to cook with the fat side down
  for 6-8 minutes.
• 5 Drain the duck fat, making sure to reserve ¼ cup of it. Transfer the duck to an
  oven-safe baking dish.
• 6 Using the same skillet over medium heat, add ¼ cup reserved duck fat, 1¼ cups
  orange juice, 4 cloves garlic, 10 sprigs fresh rosemary, and ½ cup honey.
• 7 Bring the mixture to a simmer and cook, stirring occasionally until it has
  reduced by half and thickened, about 5-10 minutes.
• 8 Turn off the heat and remove the garlic cloves and rosemary sprigs.
• 9 Preheat the oven to 400°F (205°C/Gas Mark 6).
• 10 Baste both sides of the duck breast with the orange sauce and have it skin side
  up in the baking dish, setting the remaining sauce aside.
• 11 Bake for 4-6 minutes, or until the internal temperature reaches 130°F (54°C).
• 12 Remove the duck from the oven and loosely cover it with aluminum foil. Allow it
  to rest for 5-10 minutes while you warm up your remaining orange sauce.
• 13 Slice the duck and top it with your prepared orange sauce. Serve immediately.

Nutrition Info