Orange-glazed duck breast

Name: Orange-glazed duck breast
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Duck breast (2 pieces, each 800 g) 3.5 lbs; Water 3 ½ tbsp; Juniper berries 6; Orange marmelade 2.1 oz; Rosemary 1 sprig; Fine salt 1 pinch; Extra virgin olive oil to taste; New potatoes 1.3 lbs; Extra virgin olive oil 1.1 tbsp; Garlic 1 clove; Rosemary 1 sprig; Fine salt 1 pinch

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679

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 679
Carbohydrates g 30.3
of which sugars g 11.5
Protein g 66.8
Fats g 32.36
of which saturated fat g 8.76
Fiber g 2.1
Cholesterol mg 330
Sodium mg 952

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 4
Cost: Average

PRESENTATION

Orange glazed duck is seriously good when you want something tender and a bit different on the table. This dish takes some cues from the classic French duck à l'orange but, to be honest, adds its own twist. We're talking a cool blend of Mediterranean and Eastern flavors here. Imagine seared duck breast—really shiny—with a sweet and tangy orange marmalade, then baked with herbs like rosemary and juniper berries. And you know what? These spices add a rustic kick, leaving you with a dish that smells amazing and tastes even better. The sweet and sour notes from the orange glaze mix with the crispy skin, making this orange glazed duck so so memorable, especially if you’re over the usual chicken or beef. Really.

This version totally nails that fusion vibe. It's a great pick for anyone who likes to experiment with food without getting too fancy. Plus, you’ll notice how the herbs add earthy layers to the juicy, moist duck breast while the orange marmalade keeps every bite a bit sweet but not over the top. Really really tasty. It’s the kind of crispy duck breast dish that people keep talking about after dinner—especially with those buttery baby potatoes on the side. Which is great. They soak up the leftover glaze and turn out hard to resist. And listen, it’s not just some gourmet dish you can only find at a restaurant; it’s totally doable for a cozy night at home. If you’re into easy duck recipes or want something special that doesn’t take all day, this duck breast with citrus glaze is a solid option. No question. It’s the perfect mix of comfort and a bit of excitement, and really, it might just become your new go-to second course when you want to impress without any stress. Whether you’re hosting friends or enjoying a quiet dinner, this orange glazed duck offers a tasty twist that’ll have everyone coming back for seconds. For sure.

INGREDIENTS

679

Calories per serving

Duck breast 3.5 lbs (1.6 kg) - (2 pieces, each 800 g)

Water 3 ½ tbsp (50 g)

Juniper berries 6

Orange marmelade 2.1 oz (60 g)

Rosemary 1 sprig

Fine salt 1 pinch

Extra virgin olive oil to taste

for the baby potatoes: New potatoes 1.3 lbs (600 g); Extra virgin olive oil 1.1 tbsp (15 g); Garlic 1 clove; Rosemary 1 sprig; Fine salt 1 pinch

Preparation

How to prepare Orange-glazed duck breast

To prepare the orange-glazed duck breast, remove the small feathers left attached to the skin of the duck breasts with kitchen tweezers 1. Score the breasts on the skin side by making 3 diagonal cuts 2 and 4 crosswise to create diamonds 3.

Place them skin-side down in a hot non-stick pan 4 and cook for 3 minutes to create a golden crust; then flip them and let them brown on the other side for another 3 minutes: the duck will cook in its own released fat. When the breasts are ready 5, place them skin-side up in a baking dish, which you can line with parchment paper. Pour the liquid formed during cooking and season with salt 6.

Put the orange marmalade in a small bowl and then brush it evenly over the skin of the breasts 7. With the back of a knife, crush the juniper berries by pressing with your hands 8; season the breasts with the berries 9,

the rosemary leaves, the oil 10, and finally pour the water on the bottom of the baking dish 11. Cover with a sheet of aluminum foil 12 and bake in a preheated static oven at 320°F for 30-40 minutes (or at 265°F for 20-30 minutes if using a fan oven).

Meanwhile, prepare the potatoes: wash the baby potatoes under plenty of fresh running water 13. With a knife or a mandoline, slice them into rounds about 1/8 inch thick, without peeling them 14, placing them in a bowl of water as you go to prevent them from browning. Once done, sauté a peeled garlic clove with a drizzle of oil in a non-stick pot 15, then drain the potatoes and pat them dry with a clean kitchen towel.

When the garlic is golden, add the sliced potatoes to the pan 16 and cook over medium heat for 15 minutes, stirring with a wooden spoon. Add some rosemary leaves for flavor 17 and season with salt 18.

Once ready, remove the garlic with kitchen tongs 19. After 30-35 minutes, check the meat's doneness by cutting into the center of the breast with a knife or using a probe: the temperature should be 160°F; if it is lower, leave the duck in the oven and recheck after 5-10 minutes. Once ready 20, remove from the oven and plate: serve your orange-glazed duck breast, accompanied by the baby potatoes you prepared and a few slices or wedges of orange 21.