Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants
Orange duck breast with tender meat pieces, drizzled with silky orange sauce
Perfectly seared duck breast fillets served with aromatic orange sauce and rosemary.

Pan-seared duck breast with orange sauce

Author: Flavelo
Recipes Main Courses
Duck and orange are a classic pair. The acidity of the orange 'cuts through' the fattiness of the duck, keeping every bite balanced. The secret lies in frying the skin crispy (rendering fat) and resting the meat.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 350 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Cold frying pan (important!)
  • Meat thermometer (optional)
  • Baking tray

Instructions

1 ✓

Score the duck breast skin (crosshatch pattern), but be careful not to cut the meat. Salt and pepper.

Tip: Fat can escape through the cuts during frying.
2 ✓

Place breasts skin-side down in a COLD pan, and light burner to medium heat. Fry approx. 6-8 minutes until fat renders and skin is golden brown.

Tip: Cold start is needed so fat has time to melt (render) before skin burns.
3 ✓

Flip, fry meat side for 1 minute, then transfer to a baking tray. Bake in 180°C oven for 8-10 minutes (for medium).

Tip: Internal temperature reaches 55-60 degrees in the oven, secret to juicy rosé texture.
4 ✓

Pour fat from pan (save for later!), pour orange juice and honey onto browned bits. Boil down until thick with rosemary.

Tip: This is 'deglazing': dissolving stuck fried bits in liquid gives the sauce its flavour.
5 ✓

Remove duck from oven and rest for 5-10 minutes before slicing.

Tip: Juices migrate to centre of meat during cooking. Resting distributes them among fibres again, so juice doesn't run out when cutting.

Recipe FAQ

Why did the skin remain chewy?
You put it in a pan that was too hot, and the skin burnt before the fat rendered out from under it. Must start in a cold pan!

Ingredients

  • 2 pcs Duck breast fillets (skin-on)
  • 2 pcs Oranges (juice and zest)
  • 2 tbsp Honey
  • 1 sprig Fresh rosemary
  • 1 tsp Salt
  • 0.5 tsp Pepper