Duck Breasts in Orange

Duck Breasts in Orange

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Magrets de Canard a L'Orange is a variation on the classic dish of duck with orange. Duck works well with sweet tastes, and this is a quick and stress-free version to prepare.
Servings: 6
Calories: 379


  • 6 duck breasts with skin
  • 1 oz butter
  • 3 oranges
  • 3 1/3 floz fresh orange juice
  • 1 tbsp vinegar
  • 1 tbsp unrefined caster sugar
  • 1 tbsp cornflour
  • 2 tbsp Grand Marnier


  • Score the skin of each duck breast in a criss-cross pattern. Melt the butter in a large frying pan and cook the duck breasts, skin-side down, over a medium heat for 10 minutes, until the skin is golden and the fat has run out of it.
  • Meanwhile, use a sharp knife to peel the oranges down to the flesh, cutting away all the pith (do this over a plate to catch any escaping juice), and then cut into segments between the fine skin. Remove any pips.
  • Pour the fat away from the pan the duck breasts are cooking in, then cook the breasts, flesh-side down this time but still over a medium heat, for a further 8 minutes. Remove the meat from the pan and slice it, arrange it on a warm plate, top with the orange segments and keep it warm.
  • Add the orange juice to the pan (including any juice from the plate), along with the vinegar and sugar, and bring to a simmer. Remove from the heat. Mix the cornflour with a little water, add it to the pan and stir well until smooth. Finally pour in the Grand Marnier.
  • Pour the sauce over the sliced duck breasts and serve.
Calories: 379 kcal
Carbohydrates: 14 g
Protein: 46 g
Fat: 14g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 184 mg
Sodium: 163 mg
Potassium: 760 mg
Fiber: 2 g
Sugar: 11 g
Vitamin A: 418 IU
Vitamin C: 57 mg
Calcium: 36 mg
Iron: 10 mg
Cuisine French
Ingredients Duck
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