Duck Breast with Orange and Ginger Sauce
Duck breast, with its perfectly rendered skin and blush-pink interior, meets its match in a vibrant orange and ginger glaze that balances sweetness with bright citrus heat. A French bistro classic with a cosmopolitan soul that impresses without effort.
Step by step preparation
Using a sharp knife, score the duck skin in a diamond pattern without cutting through to the meat. Season generously with salt and pepper. Rest for 10 minutes at room temperature so the muscle relaxes.
Place the duck breasts skin-side down in a cold pan without oil. Turn the heat to medium and allow the fat to render slowly for 8–10 minutes, until the skin is golden and crisp. Spoon off excess rendered fat as it accumulates.
Flip the duck breasts and seal the meat side for 3–4 minutes for a rosy medium-rare (internal temperature 58 °C / 136 °F). Remove from heat, tent with foil and rest for 5 minutes so the juices redistribute.
In the same pan with 1 tablespoon of the duck fat, sauté the grated ginger for 30 seconds. Add the orange juice, lemon juice and orange zest; reduce for 2 minutes over high heat.
Add the honey, soy sauce and chicken stock. Cook over medium-high heat for 4–5 minutes until you have a glossy sauce that coats the back of a spoon. Adjust seasoning if needed.
Slice each duck breast on the diagonal into 1 cm pieces. Arrange on the plate skin-side up, spoon the sauce over and garnish with fresh thyme sprigs. Serve immediately.
