Pan-Seared Duck Breast with Orange Glaze

Name: Pan-Seared Duck Breast with Orange Glaze
Total time: 25 min
Yield: 1 serving
Ingredients: 1 duck breast; Salt and pepper to taste; 1 tablespoon olive oil; 2 tablespoons honey; 2 tablespoons orange juice; 1 teaspoon grated orange zest; 1 tablespoon soy sauce; 1 clove garlic, minced; 1 tablespoon butter

Prev List Next

AI-generated image

25 minTotal time

MediumDifficulty

400kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Olive oil Neutral vegetable oil
Orange juice An equal amount of fresh tangerine juice
Butter An equal amount of unsalted butter

Nutrition per serving

Estimated values for 1 serving, 400 kcal

Protein24 g

Carbohydrates18 g

Fat26 g

Fiber 0 g · Sugar 16 g · Sodium 650 mg

PDF Find nearby

Tender and juicy pan-seared duck breast served with a sweet and tangy orange glaze.

Main Dish

Steps

Score the skin of the duck breast in a criss-cross pattern and season with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Place the duck breast skin-side down and cook for 5-6 minutes until the skin is crispy and golden brown.
Flip the duck breast and cook for another 4-5 minutes for medium-rare or adjust cooking time according to desired doneness.
Remove the duck breast from the skillet and let it rest for a few minutes.
In the same skillet, reduce the heat to low and add honey, orange juice, orange zest, soy sauce, and minced garlic. Cook for 2-3 minutes until the sauce thickens slightly.
Stir in the butter until melted and well combined.
Slice the rested duck breast and drizzle the orange glaze over the slices.
Serve hot and enjoy!

Tips for Pan-Seared Duck Breast with Orange Glaze

A well-rendered skin looks evenly golden and feels crisp; avoid moving the breast around while it sears.
Keep the glaze at a gentle simmer: vigorous bubbling can make the honey darken or scorch before the sauce thickens.
Slice across the grain for tender pieces, and serve soon after slicing so the skin stays crisp.

Drink pairing

A medium-bodied Pinot Noir
Its bright fruit and gentle tannins complement the duck’s richness and the glaze’s sweet-tangy orange notes.

0% option: Sparkling water with a twist of orange

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the skin may lose its crispness.

Frequently asked questions

How can I tell when the duck is done?

Use the recipe’s cooking time as a guide; the thickest part should feel springy rather than very soft. Resting helps the juices settle before slicing.