Lunch

Duck breast in sticky orange sauce

A modern take on the traditional French dish duck a l'orange. It's easy to make to wow your guests at your next dinner party ... or serve as a special dinner for your loved ones.
Duck Breast in Sticky Orange sauceWoman's Day
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Ingredients

Orange sauce
Duck breasts in sticky orange sauce

Method

Duck breasts in sticky orange sauce

1.Preheat oven to slow, 150°C.
2.Brush each duck breast with oil. Season to taste. Heat an ovenproof frying pan on high. Fry duck breasts, skin side down, for 6-8 minutes, basting with pan juices. Turn breasts over. Place pan in oven for 5-8 minutes, until duck is cooked to taste. Remove from oven, baste and rest, covered. for 10 minutes.
3.ORANGE SAUCE: Meanwhile, melt butter in small saucepan on high. Saute eschalots for 2-3 minutes, until tender. Add liqueur, stirring. Mix in juice, zest, sugar and bay leaf. Bring to the boil. Reduce heat to low and simmer for 4-5 minutes, until thickened. Stir orange segments through.
4.Serve duck breast drizzled with sauce and accompaniments of choice.

Each breast will be about 120-140g. Chicken can be used in place of duck.

Note

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