Duck Breasts with Citrus-Honey Sauce
Yield
Serves 2
RECIPE Ingredients
- Juice and zest of one large orange (about ½ cup juice)
- ½ cup Duck and Veal Demi-Glace
- 1 tablespoon orange marmalade
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- About 10 fresh kumquats, thinly sliced
- 2 Rohan Duck Breasts
- Salt & freshly ground black pepper
Recipe notes
This super easy recipe combines duck breast with a sweet and tangy citrus sauce that comes together quickly, perfect for a weeknight meal.
RECIPE Preparation
- In a small saucepan, whisk together orange juice, demi-glace, marmalade, and honey. Heat over medium-high heat until mixture reduces by half. Stir in vinegar. Continue to cook down until sauce has thickened enough to coat the back of a spoon. Remove from heat and stir in kumquats. Keep sauce warm.
- Score the duck skin in a crosshatch pattern being careful to only cut through fat, not the meat. Season with salt and pepper. Heat a dry skillet over medium-high heat. Place the duck breasts skin side down and cook, until fat has rendered and skin is evenly browned. Turn breasts over and continue to cook until an instant-read thermometer inserted into the center of one breast reaches 140 degrees F, for medium-rare.
- Allow duck breasts to rest on a cutting board for 5-10 minutes before slicing and serving with the warm citrus-honey sauce.
