Duck Breasts in Orange Sauce

That looks so tender

That looks so tender

Here is a really quick and fancy way to serve wild or farm raised duck. Juice the oranges, do not buy orange juice.

Seared Duck Breasts with Orange

  • 8 wild duck breasts or 4 farm raised some fat trimmed off
  • 1 tbsp finely minced ginger
  • 1/2 cup fresh orange juice
  • 1 oz Grand Marnier
  • 1 tbsp balsamic vinegar
  • 2 tbsp butter if using wild duck

Melt butter in a frying pan large enough to hold all duck in one layer. Add ginger and fry until fragrant then add duck and sear breasts on each side until very rare over medium high heat. If using farm raised sear fat side of breasts, then add ginger and sear other side. Add liquor and light on fire. Saute meat until fire goes out then remove to a dish and add juice and balsamic to pan. Bring to a simmer and reduce by half. Place meat back into sauce with any juices on plate and quickly coat in sauce. Serve immediately drizzled with pan sauce.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Recipes and tagged , , , , . Bookmark the permalink.

8 Responses to Duck Breasts in Orange Sauce

  1. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

  2. A_Boleyn says:

    Nice classic duck breast dish.

  3. Eva Taylor says:

    Duck and orange are the perfect marriage of flavour. Will definitely give cooking a whole duck a try this year.

  4. Classic combination of flavors and now you’ve got me craving duck for breakfast! 🙂

  5. TasteFood says:

    This is a wonderful rendition of a classic. Love the ginger and balsamic!

  6. You had me at duck breast.

  7. Pingback: Game Days | Rufus' Food and Spirits Guide

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