Roasted Duck Breast with Orange Glaze

Instructions

1. Step 1

   Preheat the oven to 200°C.

2. Step 2

   Combine the orange juice, chicken stock, orange marmalade, honey, red wine vinegar, and thyme in a small saucepan. Bring to a simmer over medium heat, then cook until reduced by about half and lightly syrupy.

   Timer: 12 min (fixed)

   Ingredients used: 120.0 ml Chicken Stock, 30.0 gr Honey, 180.0 ml Orange Juice, 60.0 gr Orange Marmalade, 20.0 ml Red Wine Vinegar, 3.0 gr Thyme

   Cookware: small saucepan, whisk

3. Step 3

   Remove the glaze from the heat and whisk in the cold butter until smooth. Keep warm over low heat.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Butter

   Cookware: small saucepan, whisk

4. Step 4

   Score the duck skin in a shallow crosshatch pattern without cutting into the meat. Season the breasts with the salt and ground black pepper.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 piece Duck Breast, 1.0 gr Ground Black Pepper, 6.0 gr Salt

   Cookware: Chef Knife, cutting board

5. Step 5

   Place the duck breasts skin-side down in a cold ovenproof skillet. Set over medium heat and cook until much of the fat has rendered and the skin is deep golden and crisp.

   Timer: 9 min (fixed)

   Cookware: ovenproof skillet, tongs

6. Step 6

   Turn the breasts and cook the flesh side for 1 minute. Transfer the skillet to the oven and roast until the thickest part of each breast reaches 74°C.

   Timer: 8 min (fixed)

   Cookware: instant-read thermometer, ovenproof skillet, tongs

7. Step 7

   Transfer the duck breasts to a clean plate and rest them uncovered before slicing.

   Timer: 5 min (fixed)

   Cookware: plate, tongs

8. Step 8

   Warm the orange glaze over low heat if needed. Slice the duck breasts and spoon the glaze over them just before serving.

   Timer: 2 min (fixed)

   Cookware: Chef Knife, cutting board, small saucepan, spoon