Orange-Glazed Duck Breast with Rosemary
This elegant yet simple dish features succulent duck breast glazed with a citrusy orange sauce, complemented by the earthy notes of rosemary. Perfect for a special occasion, this recipe offers an exciting twist on a classic dish.
Ingredients
- 2 duck breasts, skin-on
- Salt and freshly ground black pepper, to taste
- 1/2 cup fresh orange juice
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon unsalted butter
- Orange zest, for garnish
Instructions
Prepare the Duck Breast: Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season generously with salt and pepper.
Cook the Duck: Place the duck breasts skin-side down in a cold, nonstick skillet. Turn the heat to medium and cook for about 8-10 minutes until the skin is crispy and golden brown. Flip the breasts and cook for an additional 3-4 minutes. Remove from the skillet and let rest.
Make the Orange Glaze: In the same skillet, drain excess fat and add the orange juice, honey, balsamic vinegar, and rosemary. Simmer over medium heat until the sauce has reduced and thickened, about 5-7 minutes. Stir in the butter until melted and combined.
Glaze the Duck: Return the duck breasts to the skillet, coating them with the orange glaze. Cook for 1-2 minutes to warm through and infuse with flavor.
Serve: Slice the duck and drizzle with remaining glaze. Garnish with orange zest. Serve immediately.