Duck a l’orange


  • ¼ cup granulated sugar
  • 2 tablespoons water
  • 2 tablespoons Sherry vinegar
  • 1 ½ cups orange juice
  • 2 tablespoons shallots, minced
  • 1 1/2 cups chicken stock
  • 4 oranges, sections cut from membranes
  • 2 duck breast halves, seasoned with salt and pepper
  • ¼ cup unsalted butter
  • 2 tablespoons orange zes



  • Boil the sugar and water for several minutes, until the syrup caramelizes and turns a golden brown color. Add the vinegar, juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than a cup. Add butter and 1 tablespoon of orange zest. Stir in orange sections.
  • In a skillet, sear the duck breasts over high heat. Cook the duck for about 9-11 minutes on each side. Pour the prepared sauce over the duck breasts and garnish with the remaining orange zest.