Easy to make yet sure to deliver a flavor that wows, duck breast a l’orange makes a fantastic dinner, whether you are serving it up to the family or considering what to make for a dinner party or special occasion.
Our duck breast a l’orange recipe combines duck breast with orange, Grand Marnier for a special touch, cream, and bouillon, and the result is a perfectly balanced dish.
If you do not want to buy a whole bottle of Grand Marnier (or similar orange liqueur) just get a miniature, or even omit it if you prefer. This duck breast recipe is easy enough for any home cook to manage with ease, even if it is your first time cooking duck.
Duck Breast a l’Orange: Side Dish Suggestions
Kick off the meal in style by choosing from some easy appetizer ideas. Serve your duck breast a l’orange with potatoes and your favorite vegetables. I like mashed potatoes with this, and perhaps some asparagus or green beans. Save the duck fat after rendering it out because it is amazing to use for roasting potatoes or even cooking your green beans in.
Another duck recipe I like is this duck salad recipe but when the weather is turning chilly we crave hot food in this house, which is where this duck a l’orange recipe really comes into its own, especially when paired with plenty of steaming hot potatoes and veggies on the side. You can swap one of the oranges for lemon or grapefruit for a more acidic flavor, if you like duck breast a l’orange but you prefer it not so sweet.Print
Duck Breast a l’Orange with Grand Marnier
The meaty flavor of duck pairs with the citric bite of orange as well as a splash of Grand Marnier. Cream, balsamic vinegar and bouillon finish it and this is amazing served with mashed potatoes.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 2 1x
- Category: Entree
- Cuisine: French
- 2 duck breasts with skin
- 3 oranges
- 6 3/4 fl oz (200 ml) whipping cream
- 1 3/4 fl oz (50 ml) Grand Marnier
- 1 teaspoon chicken bouillon
- 1 tablespoon balsamic vinegar
- Oil, as needed
- Salt and black pepper, to taste
- Rinse the duck breasts and pat them dry with paper towels.
- Score the fat in crisscross patterns but don’t cut all the way through to the meat.
- Grate a few strips of zest off one of the oranges, then peel the same orange and cut it into slices.
- Discard the pips.
- Squeeze the juice out of the other 2 oranges.
- Heat a little oil in a pan over a moderately high heat and put the duck breasts skin side down in there.
- Cook it for 8 minutes then flip over and pour the Grand Marnier over them.
- Cook for 5 minutes.
- Take the duck breasts out of the pan and grind some salt and pepper over them.
- Keep them warm.
- Stir the cream into the orange juice.
- Add the balsamic vinegar and bouillon.
- Cook for 5 minutes, then stir in the orange zest strips.
- Add salt and pepper to taste.
- Slice the duck breasts.
- Serve the sauce over the duck breasts.
- You can add some orange strips and a sprig of herbs for garnish if you want.