My Easy Orange Glazed Duck is an impressive date night dish.
Hi everyone, this is Jennifer from JENRON DESIGNS. I am a weekly guest here on Home Pressure Cooking. Today I am sharing one of my husband’s favorite dishes my Easy Orange Glazed Duck.
This week I am sharing an impressive date night recipe my Easy Orange Glazed Duck. I was inspired to do this recipe mainly because I have a ton of oranges in house this week for a little fresh project that I am doing, plus the duck looked amazing at the market this week!
I like to prepare all my ingredients for this recipe first since it all goes together fairly quickly. You will want to pre zest your orange and juice it, along with removing the thyme from it’s stems. These little time saving measures will help out when you go to make your glaze.
If you have never worked with duck breast before, a few little tips I would like to give you is always start by seering skin side down. I also score my skin lightly in a cross hatch pattern to allow the duck fat to release. Be sure to season both sides of the duck prior to placing into your pan.
Once you archive a nice golden brown color around 15-20 minutes, on medium to low heat as seen below you will want flip your breast with tongs. Continue to cook for additional 5 minutes, then remove to rest on a cutting board while you make the glaze.
*It is key to not cook your duck on high heat or too quickly, low and slow is king!
To make the orange glaze your will first want to remove the majority of the duck fat from your cast iron pan, leaving approximately 2 tbsp behind. Then add in your chopped thyme and saute until fragrant, about 1 minute. Stir in orange juice, bouillon, orange jam, and vinegar. Once it becomes bubbly add in 1 tbsp butter and orange zest and cut the heat off.
Cut duck breast, in a cross grain pattern and arrange on your plate. Then drizzle with the orange glaze. You can also place the slices into the glaze first then plate for a fuller flavor, as I have done above.
Easy Orange Glazed Duck
Easy Orange Glazed Duck
Equipment
- Cast Iron Skillet
- Knife
- Cutting Board
- Zester
- Juicer
- Tongs
- Measuring Spoons
Ingredients
- 2 6 oz Duck Breast
- 1 Orange Zested & Juiced
- 1/4 oz Fresh Thyme
- 2 tbsp Orange Jam
- 3 tsp Red Wine Vinegar
- 1 tsbp Better Than Bouillon Concentrate, Chicken Flavor
- 1 tbsp Butter
- 2 tbsp Reserved Duck Fat
- Salt & Pepper to taste
Instructions
- Prepare all ingredients for this recipe first, you will want to pre zest your orange and juice it, along with removing the thyme from it's stems.
- Prepare duck breast by lightly in a cross hatch pattern to allow the duck fat to release. Be sure to season both sides with salt and pepper of the duck prior to placing into your cast iron pan.
- Place duck breast in Cast Iron Skillet skin side down on medium to low heat for 15-20 minutes.
- Once you archive a nice golden brown color flip your breast with tongs.
- Continue to cook for additional 5 minutes, then remove to rest on a cutting board while you make the glaze.
- To make the orange glaze your will first want to remove the majority of the duck fat from your cast iron pan, leaving approximately 2 tbsp behind.
- Then add in your chopped thyme and saute until fragrant, about 1 minute.
- Stir in orange juice, bouillon, orange jam, and vinegar. Once it becomes bubbly add in 1 tbsp butter and orange zest and cut the heat off.
- Cut duck breast, after it has rested for 5 minutes. in a cross grain pattern and arrange on your plate. Then drizzle with the orange glaze. You can also place the slices back into the glaze first then plate for a fuller flavor.
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