Duck Breasts With Orange Honey And Tea Sauce Recipes

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CHEF JOHN'S ORANGE DUCK



Chef John's Orange Duck image

This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time.

Provided by Chef John

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 50m

Yield 2

Number Of Ingredients 11

2 duck breast halves
salt to taste
1 cup chicken broth
2 tablespoons orange liqueur (such as Grand Marnier®)
1 tablespoon sherry vinegar
1 tablespoon Seville orange marmalade, or more to taste
2 teaspoons grated orange zest
1 pinch cayenne pepper
1 tablespoon reserved duck fat
1 teaspoon all-purpose flour
1 tablespoon butter

Steps:

  • Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
  • Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
  • Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
  • Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
  • Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
  • Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 14.9 g, Cholesterol 129.6 mg, Fat 20.9 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 8 g, Sodium 593 mg, Sugar 12.2 g

GRILLED DUCK BREASTS WITH RED WINE AND ORANGE SAUCE



Grilled Duck Breasts With Red Wine and Orange Sauce image

From the November, 2008 Wine Enthusiast, this recipe is from French cookbook author Sophie Dudemaine's newest book, "Ducasse Made Sinple" which is based on Ducasse's encyclopedic "Grande Livre de Cuisine". Recommended wine pairing is a 2005 Reserve Cabernet Franc from Lieb Wine Cellars in Long Island (just threw that in for the serious wine enthusiasts out there). Yet to try but looks easy and tasty...DH clipped from the magazine and handed it over to me at breakfast, meaning, "Let's try this one!"... :-) What sets this apart is that there is pumpkin pie spice in the sauce and on the rub for the meat. Great to serve this with crispy potatoes or a creamy potato gratin and grean beans with shallots. Note: per a review that indicated the cooking time was incorrect, the "prep" time is listed as 15 but the "cook" time at an hour. I haven't changed anything, but wanted to indicate this in the recipe description to avoid confusion to others in the future. So the preparation of the sauce and the duck breasts can take approximately an hour in total.

Provided by Epi Curious

Categories     < 4 Hours

Time 1h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

2 cups orange juice (freshly squeezed)
1/2 cup honey
2 tablespoons sherry wine vinegar
4 cups dry red wine
2 cups chicken stock
2 teaspoons pumpkin pie spice (or use ground allspice)
2 tablespoons unsalted butter
3 magret duck breasts (fresh, about 12 oz. each, skin on)
2 tablespoons sunflower oil or 2 tablespoons vegetable oil
fresh ground black pepper
fine sea salt
4 tablespoons pumpkin pie spice (or use ground allspice)

Steps:

  • To prepare the red wine and orange sauce.
  • Combine the orange juice and honey in a large skillet and bring to a simmer over medium heat. Reduce, stirring frequently, until the mixture thickens to the consistency of a syrup, about 15 minutes.
  • Add the vinegar, stir to combine, and cook for 2 minutes, stirring frequently. Add the wine, raise the heat to high and cook, stirring frequently, until the mixture reduces by half (8 to 10 minutes). Add the chicken stock and cook, stirring frequently, until the mixture reduces to a syrupy consistency, and there is about 1-1/2 cups of liquid remaining (10 to 15 minutes).
  • Remove the pan from the heat, add the pumpkin pie spice, season with salt and pepper to taste and stir to incorporate. Add the butter and gently swirl with a wooden spoon until incorporated and the sauce takes on a satiny gloss. Keep the sauce war, over very low heat.
  • To prepare the duck breasts:.
  • Using a sharp knife, carefully remove about one-third of the fatty skin from the surface of each breast. With the tip of the knife, score the fat with a crosshatch design, being careful not to cut through to the meat. Spread the oil evenly over the duck breasts, then sprinkle them generously with salt and pepper. Sprinkle 2 teaspoons of the spice mixture over each breast, a teaspoon on the fatty side and a teaspoon on the other side, and press the spices into the surfaces.
  • Heat a large skillet on medium heat. Place the duck breasts, skin side down, in the skillet, lower the heat just a notch to medium-low and cook for 7-8 minutes, until the skin is crisply browned. Spoon out the excess fat from the pan as it is rendered. Turn the breasts and cook 3-4 minutes, until the meat on the opposite side is lightly browned. Transfer the breasts to a cutting board and set aside to rest for 5 minutes; they will continue to cook while resting.
  • Using a sharp carving knife, cut the duck breasts in half crosswise, then cut each half into 1/4 inch slices. Divide among six warmed serving plates, arranging the slices fat side up. Spoon the sauce over the duck and serve.

DUCK BREASTS WITH ORANGE, HONEY AND TEA SAUCE



Duck Breasts with Orange, Honey and Tea Sauce image

If you've never tried duck - this is THE recipe with which to make the introduction. If you love duck, you'll love this way of making it - elegant, flavourful and easy. From Bon Appetit, April, 2000.

Provided by evelynathens

Categories     Duck

Time 33m

Yield 4 serving(s)

Number Of Ingredients 8

2 muscovy boneless duck breast halves (about 1 3/4 pounds total)
3/4 cup chopped shallot
2 1/4 cups canned low sodium chicken broth
1 1/2 cups orange juice
4 1/2 teaspoons earl grey tea leaves or 5 tea bags, leaves removed from bags
1 tablespoon honey
3 tablespoons butter, cut into small pieces
orange section (optional)

Steps:

  • Preheat oven to 450°F.
  • Pierce skin of duck breasts all over with fork.
  • Sprinkle duck with salt and pepper.
  • Heat heavy large skillet over high heat.
  • Add duck breasts, skin side down, to skillet.
  • Cook until skin is well browned, about 4 minutes.
  • Turn duck breasts over; cook 2 minutes.
  • Remove from heat.
  • Set rack in roasting pan.
  • Transfer duck breasts to rack (reserve drippings in skillet).
  • Roast duck to desired doneness, about 20 minutes for medium-rare.
  • Meanwhile, heat drippings in skillet over medium heat.
  • Add shallots and sauté until beginning to brown, about 5 minutes.
  • Tilt skillet; push shallots to higher end of skillet, allowing drippings to flow to lower end.
  • Spoon off drippings and discard.
  • Add broth, orange juice and tea leaves to skillet.
  • Boil until mixture is reduced to 1 1/4 cups, about 17 minutes.
  • Pour mixture through strainer set over bowl, pressing on solids to extract as much liquid as possible.
  • Discard solids in strainer.
  • Return liquid to same skillet.
  • Add honey; bring to simmer.
  • Whisk in butter.
  • Season sauce with salt and pepper.
  • Thinly slice duck breasts crosswise.
  • Fan slices on each of 4 plates, dividing equally.
  • Spoon sauce around duck.
  • Garnish with orange segments, if desired.

Nutrition Facts : Calories 228.4, Fat 11.4, SaturatedFat 6.3, Cholesterol 54.9, Sodium 144.9, Carbohydrate 20.7, Fiber 0.2, Sugar 12.3, Protein 12.4

DUCK BREASTS WITH ORANGE, HONEY AND TEA SAUCE



Duck Breasts with Orange, Honey and Tea Sauce image

Categories     Tea     Duck     Roast     Orange     Fall     Honey     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

2 boneless Muscovy duck breast halves (about 1 3/4 pounds total)
3/4 cup chopped shallots
2 1/4 cups canned low-salt chicken broth
1 1/2 cups orange juice
4 1/2 teaspoons Earl Grey tea leaves or 5 tea bags, leaves removed from bags
1 tablespoon honey
3 tablespoons butter, cut into small pieces
Orange segments (optional)

Steps:

  • Preheat oven to 450°F. Pierce skin of duck breasts all over with fork. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down, to skillet. Cook until skin is well browned, about 4 minutes. Turn duck breasts over; cook 2 minutes. Remove from heat. Set rack in roasting pan. Transfer duck breasts to rack (reserve drippings in skillet). Roast duck to desired doneness, about 20 minutes for medium-rare.
  • Meanwhile, heat drippings in skillet over medium heat. Add shallots and sauté until beginning to brown, about 5 minutes. Tilt skillet; push shallots to higher end of skillet, allowing drippings to flow to lower end. Spoon off drippings and discard. Add broth, orange juice and tea leaves to skillet. Boil until mixture is reduced to 1 1/4 cups, about 17 minutes. Pour mixture through strainer set over bowl, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Return liquid to same skillet. Add honey; bring to simmer. Whisk in butter. Season sauce with salt and pepper.
  • Thinly slice duck breasts crosswise. Fan slices on each of 4 plates, dividing equally. Spoon sauce around duck. Garnish with orange segments, if desired.

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Top Asked Questions

How long to cook duck breast with orange sauce?
Cook for about 5 minutes on the skinless side then turn it over and leave it on heat for 4 more minutes. Continue to cook for 2 minutes on the sides. Separately start making the sauce. Heat a saucepan and add cognac, soy sauce, orange zest, orange juice and honey.
How to make honey and orange glazed duck breast?
Place in a baking tray skin side up and place in the oven for 4 minutes. Meanwhile place the pan back onto heat and add in the honey, orange juice and zest, garlic and half the thyme.
What's the best way to cook a duck breast?
Score fat of each duck breast in a crosshatch pattern, spacing about ½" apart. Combine orange zest, orange juice, honey, soy sauce, and pepper in a large resealable plastic bag. Add duck, seal bag, and turn to coat. Chill at least 6 hours and up to 12 hours. Remove duck breasts from marinade; set marinade aside.
What kind of sauce to use for duck breast?
While cooking the duck prepare the sauce ingredients by putting the stock, honey, soy sauce, red wine, ginger, orange juice and tomato puree into a measuring jug and whisking together. During this time a lot of fat will be released from the duck.

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