Pan-Seared Duck Breast with Orange Glaze

A succulent pan-seared duck breast served with a tangy orange glaze that balances the richness of the meat perfectly. Ideal for a sophisticated yet simple main course.

Steps

1. Score the skin of the duck breast in a crisscross pattern without cutting into the meat; season both sides with salt and pepper. 2. Heat olive oil in a skillet over medium heat. Place the duck breast skin side down and cook for 6-7 minutes until the skin is crispy and golden brown. 3. Flip the breast and cook for an additional 4-5 minutes for medium rare, or adjust time to your preference. Remove from pan and set aside to rest. 4. In the same pan, remove excess fat leaving about 1 tbsp. Add minced garlic and ginger; sauté for 30 seconds. 5. Pour in orange juice, honey, and soy sauce. Stir and simmer until the sauce thickens slightly, about 3-4 minutes. 6. Slice the duck breast thinly and drizzle the orange glaze over the top. 7. Garnish with fresh thyme if desired and serve immediately.

1 duck breast (about 200g) Salt and pepper to taste 1 tbsp olive oil 1/4 cup fresh orange juice 1 tsp honey 1/2 tsp soy sauce 1/4 tsp grated fresh ginger 1 small garlic clove, minced Fresh thyme for garnish (optional)