Duck Breast with Blood Orange Sauce
Duck Breast with Blood Orange Sauce is such an elegant dish! The incredible blend of flavors from the duck and the sauce is just heavenly!
Ingredients
DUCK BREASTS
- 4 large duck breasts, skins scored in a crosshatch pattern
- 1 tsp. ground Himalayan pink salt, or to taste
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
BLOOD ORANGE SAUCE
- 2 large cloves garlic, pressed
- 1 tbsp. fresh ginger, minced
- 1 cup freshly squeezed blood oranges (about 4 oranges) tips & tricks
- 1 tbsp. brown sugar such as demerara, or more to taste
- 1 tbsp. harissa
- 1 tsp. hot paprika
- 1/4 cup low-sodium chicken broth
- 2 tsp. beurre manié tips & tricks
Directions
DUCK BREASTS
- Preheat oven to 350ºF.
- Pat dry the breasts with paper towel and season with salt and pepper; let them sit at room temperature for 15 minutes.
- In a cold pan without oil or butter, place breasts, skin side down. Turn the heat on medium-low and cook for 10 minutes or until the skins are nicely browned.
- Flip over and transfer them immediately to the preheated oven. Cook for 8 to 10 minutes or until the internal temperature reads 140ºF.
- Remove from the heat and place them, skin side up, onto a cutting board to rest while making the sauce. Transfer the duck fat into an airtight container for other recipes.
BLOOD ORANGE SAUCE
- Return the pan to the burner and set the heat to medium. Add garlic and ginger; sauté for 30 seconds scraping the bottom of the pan.
- Pour in blood orange juice and add brown sugar, harissa, hot paprika and chicken broth; stir. Turn the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and simmer gently for 15 minutes.
- Add beurre manié and stir until completely dissolved and the sauce thickens.
- Slice breasts and drizzle the sauce over. Serve with Scalloped Potatoes and veggies.