Duck Breast with Orange

Duck Breast with Orange

Pan-seared duck breast with a glossy orange sauce and roasted vegetables. A French classic (canard à l’orange) that delivers 38g of protein in 670 calories, balancing rich duck with bright citrus.

Ingredients

• 1 duck breast (about 8 oz), skin scored
• 2 oranges, 1 juiced and zested, 1 segmented
• 1 sweet potato, cubed
• 1 cup Brussels sprouts, halved
• 2 tbsp honey
• 1 tbsp soy sauce (low sodium)
• 1 tbsp red wine vinegar
• 1 shallot, minced
• 1 tbsp olive oil
• 1 tbsp butter
• 1 sprig fresh thyme
• Salt and black pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the duck breast with salt and pepper, then place skin-side down in a cold dry skillet and render the fat over medium heat for 6-8 minutes until the skin is crisp and golden.
3. Flip the duck and transfer the skillet to the oven. Roast for 8-10 minutes for medium-rare, then rest on a board for 5 minutes.
4. Roast the sweet potato and Brussels sprouts on a tray tossed with olive oil, salt, and thyme for 20 minutes while the duck cooks.
5. Drain all but 1 tbsp of duck fat from the skillet. Sauté the shallot over medium heat until softened, about 2 minutes.
6. Deglaze with orange juice, red wine vinegar, and soy sauce, scraping up the fond. Simmer until reduced by half.
7. Whisk in honey, butter, and orange zest until the sauce is glossy. Fold in the orange segments off the heat.
8. Slice the rested duck and plate over the roasted vegetables, spooning the orange sauce over the top.

Nutrition Facts

Tips

• Score the duck skin in a crosshatch without cutting into the meat so the fat renders evenly and the skin crisps.
• Add the orange segments last and off the heat to keep their segments intact and bright.