Seared Duck Breast with Honey Orange Glaze
Duck breast seared until the skin is crisp, then finished in a sticky honey and orange pan sauce built on the browned fond. Roasted potatoes and green beans round out the plate.
- Total
- 60 min
- Prep 15 · Cook 35 · Rest 10
- Serves
- 1
- Difficulty
- Medium
You'll practice: Rendering fat · Pan sauce
- Savory
- French
- Stovetop
- Oven
Instructions
-
Heat the oven to 220°C.
~12 min
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While step 1 cooks
While the oven heats, cut the potatoes into 2 cm cubes and toss on a baking sheet with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread in a single layer and roast 25 to 30 minutes, turning once, until golden and tender.
~30 min
A single layer with space between cubes lets moisture escape so the potatoes brown and crisp instead of steaming.
-
While step 2 cooks
While the potatoes roast, pat the duck breasts dry and score the skin in a crosshatch about 1 cm apart, cutting into the fat but not the meat. Season both sides with 1/2 tsp salt and the remaining 1/4 tsp black pepper.
~5 min
Scoring the skin lets rendered fat escape so the skin crisps flat rather than steaming and curling.
-
While step 2 cooks
Zest the orange into a small bowl, then squeeze 60 ml juice into the same bowl. Stir in 2 tbsp honey and 1/4 tsp salt to make the glaze.
~5 min
-
Place the duck skin side down in a cold large skillet. Set over medium heat and cook 8 to 10 minutes without moving until the skin is deep golden and crisp. Turn and cook 3 to 4 minutes more, until the internal temperature reaches 52°C for medium-rare. Transfer to a plate, tent with foil, and rest 10 minutes.
~24 min
Starting skin-side down in a cold pan renders the fat gradually, so the skin crisps evenly before the meat overcooks.
Start the duck in a cold pan: the fat renders slowly and the skin crisps evenly instead of burning before the meat cooks through.
Rendering fat Start the duck skin-side down in a cold pan over medium heat and don't move it; the fat melts slowly and the skin turns deep golden and crisp. Rushing with high heat burns the skin before the fat renders.
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While step 5 rests
While the duck rests, pour off all but 1 tbsp of the rendered fat from the skillet. Add the green beans and 2 tbsp water, cover, and cook over medium heat 5 to 6 minutes, until bright green and crisp-tender. Season with a pinch of salt and transfer to a serving platter.
~6 min
Covering traps steam so the green beans cook quickly and stay bright green and crisp-tender.
-
Return the skillet to medium heat. Pour in the honey orange glaze and simmer 2 to 3 minutes, scraping up the browned bits, until it thickens enough to coat the back of a spoon. Slice the duck across the grain, add it and any resting juices to the pan, and turn to coat. Serve with the roasted potatoes and green beans.
~3 min
Simmering concentrates the glaze and the browned fond dissolves into it, adding savory depth and cling.
If the glaze reduces too far and turns sticky, stir in 1 tbsp water off the heat to loosen it before coating the duck.
Pan sauce After pouring off excess fat, simmer the glaze while scraping the browned fond off the pan bottom. Those dissolved bits are concentrated flavor; keep the heat moderate so the sauce thickens without scorching.