Makes 4 to 6 servings
This updated take on the classic duck à l'orange is decadent enough for a special occasion, but simple enough for dinner any night. Though rich duck breast is the perfect accompaniment to the sweet and tangy citrus sauce, you can also pair it with sautéed chicken or pork.
Ingredients
- 6 star anise
- 3 cloves garlic
- 4 cardamom pods, crushed
- 1/3 cup golden raisins
- 1/3 cup hazelnut liqueur
- 3 tablespoons fresh orange juice
- 2 cups chicken broth
- 1 teaspoon finely grated orange zest
- Segments from 1 orange (optional)
- 1 tablespoon cider vinegar
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 4 duck breasts (8 to 10 oz each)
Directions
- Preheat the oven to 450°F.
- In a small sauté pan over medium high heat, lightly toast the anise, cloves, and cardamom until fragrant, about 2 minutes. Add the raisins, liqueur, and orange juice. Reduce the heat to low and simmer until the liquid has reduced by half, about 2 minutes. Remove from the heat, strain through a mesh strainer, and set aside.
- In a separate sauce pan over moderate heat, bring the chicken brother to a simmer. Reduce the broth until it coats the back of a wooden spoon, about 7 minutes. Remove from the heat and combine with the orange juice mixture.
- Stir in the orange segments, if using, cider vinegar, zest, salt, and pepper. Keep warm.
- Meanwhile, use a sharp knife to score the fat side of the duck breast. The score marks should be about 1/2-in apart. Place the breasts fat down into a large cast iron skillet or heavy bottomed sauté pan. Over medium heat, render the fat until there is about 1/4-in of fat left on the duck breasts, about 7 minutes.
- Flip the duck so that it is skin side up, and transfer the skillet to the oven. Roast in the oven until the duck is medium rare, about 6 minutes. Transfer to a cutting board and let rest for about 5 minutes before slicing.
- Serve the duck breasts with the warm sauce.
Just curious…the photo shows orange slices on the duck but the only orange in the ingredient list is juice, not segments. Why?
Hi there! Certainly some artistic license on the part of our chef, but I’ve updated the recipe to show how you could add segments if you wanted to use them. Just let them warm in the sauce while you cook the duck.
We love duck, our problem is sourcing it. Any recommendations for locating duck from the CIA here in San Antonio would be really appreciated.