Usuba
Duck Breast with Orange Sauce
Tender duck breast with crispy skin in a fragrant orange sauce. The dish is prepared simply and quickly, making it perfect for a festive table. The sweet and sour sauce with orange zest complements the meat beautifully.
- Total
- 35 min
- Standard serving
- 201.9 g
Ingredients
Total 6
Instructions
- 1
Step 1
Prepare the orange sauce. Take a deep skillet (at least 9 cm deep).
Squeeze juice from 4 oranges. Thinly cut the zest and slice it into thin strips.
Pour the orange juice and chicken broth into the pan, add sugar and zest. Bring to a boil.
Reduce heat and simmer the sauce for about 30 minutes until thickened.
- 2
Step 2
Prepare the duck breasts: salt and pepper both sides.
Heat a skillet over medium heat. Oil is not required — duck fat will render during frying.
Place the breasts skin-side down and fry for 12 minutes. For more well-done meat, increase the time by 5 minutes.
- 3
Step 3
Flip the chicken breasts and fry for another 10 minutes.
Drain the rendered duck fat from the pan.
- 4
Step 4
Continue frying the breasts until fully cooked.
- 5
Step 5
Slice the cooked fillet and arrange on a plate.
Pour the orange sauce and serve hot.
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