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Duck Breasts with Citrus-Honey Sauce

D'Artagnan | Yield: Serves 2
Duck and citrus is a classic, tried and true pairing. This super easy recipe combines duck with a sweet and tangy citrus sauce that comes together quickly, perfect for a weeknight meal.
Seared Duck Breasts with Citrus-Honey Sauce Recipe | D’Artagnan

Ingredients

  • Juice and zest of one large orange (about ½ cup juice)
  • ½ cup Duck and Veal Demi-Glace
  • 1 tablespoon orange marmalade
  • 2 tablespoons honey
  • 1 tablespoon white wine vinegar
  • About 10 fresh kumquats, thinly sliced
  • 2 Rohan Duck Breasts
  • Salt & freshly ground black pepper

Preparation

  1. In a small saucepan, whisk together orange juice, demi-glace, marmalade, and honey. Heat over medium-high heat until mixture reduces by half. Stir in vinegar. Continue to cook down until sauce has thickened enough to coat the back of a spoon. Remove from heat and stir in kumquats. Keep sauce warm.
  2. Score the duck skin in a crosshatch pattern being careful to only cut through fat, not the meat. Season with salt and pepper. Heat a dry skillet over medium-high heat. Place the duck breasts skin side down and cook, until fat has rendered and skin is evenly browned. Turn breasts over and continue to cook until an instant-read thermometer inserted into the center of one breast reaches 140 degrees F, for medium-rare.
  3. Allow duck breasts to rest on a cutting board for 5-10 minutes before slicing and serving with the warm citrus-honey sauce.