Seared Duck Breasts With Orange And Red Wine Vinegar Sauce – a delicious recipe with duck breasts, soy sauce, shallot, red wine vinegar, sugar, orange. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to gas 6, 200C, fan 180u00b0C Score a crisscross pattern into the duck fat using a sharp knife. Rub the soy sauce into the flesh side of the duck and season.
2
Heat a heavy frying pan and place the duck, skin-side down. Keep the heat on medium-low and let the fat slowly melt away for 8 minutes or until the skin is thin and crispy. Turn over to brown the other side of the meat for a minute and then remove from the pan. Arrange in a baking dish and cook in the oven for 10 minutes, or 12 minutes if your duck breasts are on the large side. Remove from the oven, cover with foil, and rest for 10 minutes.
3
While the duck is resting, discard most of the duck fat from the frying pan, leaving just enough to coat the bottom. Add the shallots to the pan and season. Fry for 2 minutes, then add the vinegar and sugar and bring to the boil. After a minute, once syrupy, add the oranges to warm through. Remove from the heat. Serve the duck with the orange sauce and some chopped parsley, if you like.
31
kcal
Calories
7
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 duck breasts, 2 teaspoons soy sauce, 1 shallot, 3 tablespoons red wine vinegar, and more.
Yes, Seared Duck Breasts With Orange And Red Wine Vinegar Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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