Oven-roasted duck breast with orange sauce
Oven-roasted duck breast is ready in 40 minutes: 10-12 minutes skin-side down in a cold pan, then 8-10 minutes at 180°C, until the center reaches at least 74°C. The orange sauce is made in the same pan while the meat rests. Start thawing, 12 hours in the fridge, the evening before.
Instructions
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Thaw and score
Move the breast from the freezer to the fridge 12 hours ahead, in its packaging, on a plate. Pat the fillets very dry with paper towels, score the skin in 1 cm diamonds without cutting into the meat and salt both sides. Heat the oven to 180°C.
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Skin down in a cold pan ⏱ 10 min
Place the fillets skin-side down in a cold, ovenproof pan, with no oil. Turn the heat to low-medium and leave them for 10-12 minutes without moving them, until the fat renders and the skin turns golden and crisp. Spoon the fat into a bowl as it collects.
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Flip and roast ⏱ 9 min
Flip the fillets, brown the flesh side for 1 minute, then move the pan to the oven for 8-10 minutes. The breast is done when a thermometer in the thickest part reads at least 74°C.
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Rest and make the orange sauce ⏱ 5 min
Move the fillets to a cutting board, skin-side up, and let them rest for 5 minutes. Careful, the pan handle is hot. Keep 1 tablespoon of fat in the pan, add the honey and let it bubble for 30 seconds, then add the orange juice and zest, the soy sauce and the star anise. Simmer for 4-5 minutes, until reduced by half and coating a spoon, then turn off the heat and stir in the cold butter.
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Slice and serve
Slice the breast on the diagonal, 1 cm thick, and fan out the slices. Spoon the sauce next to the meat, not over the skin, so it stays crisp, and scatter thyme leaves on top.
Good to know
Low heat is the secret to the skin: on high heat it burns before the fat underneath renders. Keep the fat in the bowl, it is the best fat for roast potatoes or braised red cabbage, the classic winter sides. One pack of Duck Breast holds 2 fillets of ~300 g, dinner for two. The same breast also makes crispy duck bao, Peking style. All our meat is in the Meat collection.
Frequently asked questions
How long does duck breast go in the oven?
8-10 minutes at 180°C, after 10-12 minutes skin-side down in the pan. It is done when a thermometer reads at least 74°C in the thickest part. Then let it rest for 5 minutes, skin-side up.
How do I get crispy duck skin?
Score the skin in diamonds without reaching the meat and start the breast in a cold pan, with no oil, on low-medium heat. The fat renders gradually over 10-12 minutes and the skin browns without burning.
Do I need to thaw duck breast before cooking?
Yes, completely, 12 hours in the fridge, in its packaging. If the middle is still frozen, the skin burns before the center comes up to temperature. Do not refreeze after thawing.
How can I tell it is done without a thermometer?
Pierce the thickest part with a thin knife. The juices should run clear, not pink. A thermometer is still the safe method, at least 74°C in the center.
What goes with duck breast and orange sauce?
Mashed potatoes or celeriac purée, potatoes roasted in duck fat or braised red cabbage. The tang of the cabbage balances the sweet orange sauce.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Oven-roasted duck breast with orange sauce
Oven-roasted duck breast with orange sauce
Oven-roasted duck breast is ready in 40 minutes: 10-12 minutes skin-side down in a cold pan, then 8-10 minutes at 180°C, until the center reaches at least 74°C. The orange sauce is made in the same pan while the meat rests. Start thawing, 12 hours in the fridge, the evening before.
Notes
Low heat is the secret to the skin: on high heat it burns before the fat underneath renders. Keep the fat in the bowl, it is the best fat for roast potatoes or braised red cabbage, the classic winter sides. One pack of Duck Breast holds 2 fillets of ~300 g, dinner for two. The same breast also makes crispy duck bao, Peking style. All our meat is in the Meat collection.
