Duck Breast with Quick Orange Sauce recipe

Preparation Time: 20 minutes | Cooking Time: 30 minutes

A speedy twist on the classic duck a l'orange dish, this is actually a really simple midweek supper that everyone will enjoy. Duck is pan-fried until golden and delicious, then served with a zingy, creamy orange sauce.


  • 2 duck breasts
  • Juice of 2 oranges
  • Zest of 1 orange, with the rest of the orange cut into slices
  • 1 chicken stock cube
  • 200ml double or whipping cream
  • 50ml orange liquor
  • Salt and pepper
  • 1 tbsp. balsamic vinegar


  1. Wash the duck breasts and pat dry. Score the fat, being careful not to cut into the meat, into a diamond pattern. Heat oil in a frying pan over a medium high heat.

  2. Season the duck with salt and pepper then place into the pan skin side down. Fry for 8 minutes, then flip and add the orange liquor. Be careful, as the liquor might flame. Fry for another 5 minutes, then remove from the pan and keep warm.

  3. Stir together the orange juice and cream then pour into the saucepan, scraping the bottom for any juices.. Bring to a simmer. Stir in the vinegar and chicken stock cube and simmer for 5 minutes or until slightly thickened. Add the orange slices and zest, simmer until warmed through, then serve spooned over the duck.

A great side dish for this duck would be some wild rice, roast potatoes, or even just some wilted spinach. Recipe serves 2.

Recipe Details:

  • Author: Laura Young.
  • Published:

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