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
Ingredients
Scale
- 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
Instructions
- 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.