Super Fast Duck With Orange – a delicious recipe with duck breast, oranges, rosemary, cointreau, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Marinate the duck breast with the juice and the grated rind of 1 orange and a pinch of salt and pepper. Leave to stand for a couple of hours.
2
Heat up a lightly oiled non-stick pan. Place in it the sprig of rosmary and the duck breast with the skin side down. Cook over medium heat for about 10 minutes, or until the layer of fat under the skin has melted away. Turn and cook for just a couple of minutes on the other side.
3
Meanwhile, peel the other orange 'al vivo' (ie: cutting away the thin white peel as well) and cut it into slices about 1/2 inch thik.
4
Remove the duck breast from the pan and pour away the excess fat. Cut the breast widthwise into chuncky, 3-4cm thick slices. Return the meat to the pan, pour in the Cointreau and allow to evaporate whilst you turn the duck pieces around, cooking on all sides for a couple of minutes. Transfer to a serving dish and keep warm. Add the orange slices and any remaining orange juice to the pan. Salt and pepper to taste and reduce the sauce to about half over medium-high heat.
5
Serve by placing the orange slices beside the meat and pouring the reduced sauce over it. Finish by sprinkling with a few Szechuan peppercorns.
33
kcal
Calories
8
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: 1/2 duck breast, 2 oranges, 1 sprig rosemary, 3 tablespoons cointreau, and more.
Yes, Super Fast Duck With Orange falls under the General 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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