Let’s talk a moment about this refined Italian dish, ORANGE-GLAZED DUCK BREAST. Perhaps not everyone knows that in 1553 Catherine de’ Medici brought this delicacy to France when she married King Henry II, and she wanted to bring her Florentine cooks and servants with her, so in reality, this is a Tuscan recipe. This ancient and exquisite dish requires a bit of attention in preparation, but you’ll succeed perfectly by following the recipe. You can serve it with caramelized oranges: cook the orange slices briefly in a light caramel, remove them, and garnish with parsley sprigs.
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- Difficulty: Medium
- Cost: Average
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 145.81 (Kcal)
- Carbohydrates 7.57 (g) of which sugars 6.77 (g)
- Proteins 18.86 (g)
- Fat 4.00 (g) of which saturated 1.24 (g)of which unsaturated 1.68 (g)
- Fibers 0.56 (g)
- Sodium 399.18 (mg)
Indicative values for a portion of 121 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Orange-Glazed Duck Breast
- 12.3 oz Duck breast
- 2 tablespoons Wildflower honey
- 3 tablespoons Apple cider vinegar (honey flavored)
- 1 tablespoon Worcestershire sauce
- 1 Orange (juice)
- Orange (1 whole)
- to taste Salt
Tools
- Cutting Board Oliver's Kitchen – Set of 3 Wooden Cutting Boards – Various Sizes for Every Occasion – Elegant and Durable Design – 100% Organic Bamboo Wooden Boards – Easy to Clean
- Baking Tray Guardini Gardenia, Rectangular Baking Tray 10×14.5 inches, Steel with Non-stick Coating, Black Color
- Thermometer ThermoPro TP02S Digital Kitchen Thermometer with Instant Read 5.35" Long Probe and LCD Display for BBQ Meat Barbecue Wine Milk Oil Desserts Food Grill Water
Steps for Orange-Glazed Duck Breast
To cook the duck breast, use very little seasoning, as the layer of fat on one side of the breast will melt and be used for cooking. First, place the breast on a cutting board and, pressing on the sides, use a sharp knife to score the breast with diagonal cuts about 1/2 inch apart. Remember to cut only the fat without reaching the meat.
Once cut, heat a pan well with a little oil and place the breast skin-side down. It should cook for about 6 minutes on this side; don’t worry if there’s a burnt smell, as the breast needs to caramelize and slightly char. After 5 minutes, flip and cook the meat side for 4 minutes, then the sides for another 4 minutes each. Once cooked, remove it from the pan and place it on the cutting board.
Prepare the baking tray lined with parchment paper and lay the orange slices on the bottom. Place the breast on the orange slices and baste it with the juices released in the pan. Once rehydrated, you can spoon over the ingredients for the glaze, which I’ll explain how to make shortly: in a bowl, mix vinegar, honey, Worcestershire sauce, a pinch of salt, and the juice of one orange. Mix well. The breast is ready to be baked.
Bake the tray and let it cook at 320°F for about 25 minutes for a pink center, 30 minutes for medium doneness. Alternatively, you can use a kitchen thermometer; the right temperature for the meat should be around 140°F. Just take the meat out of the oven for 2 minutes, measure the temperature, and put it back in if it doesn’t reach 140°F. Place the meat on a cutting board, let it rest for 5 minutes, slice it diagonally following the cuts in the fat. Serve by pouring the cooking juices over it, and serve.
Advice and Notes for Orange-Glazed Duck Breast
Apple cider vinegar can be replaced with balsamic vinegar
