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crispy duck with orange

Crispy Duck Breast L'orange With Asian Flair

This elegant duck breast l'orange combines traditional French technique with vibrant Asian flavors. Perfectly crispy skin gives way to tender, medium-rare meat, all complemented by a bright citrus sauce enhanced with ginger, fish sauce, and a hint of heat. It's an impressive yet approachable dish perfect for special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 people
Course: Main Course
Cuisine: French
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1/8 teaspoon Chinese five spice powder
  • 1 teaspoon chili-garlic sauce
  • 1 tablespoon crystallized ginger coarsely chopped
  • 1 teaspoon cornstarch
  • 1 lb boneless duck breast skin scored in a crosshatch pattern
  • 1 tablespoon fish sauce
  • 1 tablespoon ginger minced
  • 1/2 cup orange juice fresh
  • 2 oranges segmented
  • 1/8 teaspoon salt

Equipment

  • Ovenproof frying pan
  • Small saucepan
  • Sharp knife

Method
 

  1. In a bowl, combine fish sauce, cornstarch, and salt. Add the duck breast (make sure the skin is scored in a crosshatch pattern) and let marinate for 10 minutes.
  2. Meanwhile, in a small saucepan, combine orange juice, minced ginger, chili-garlic sauce, and Chinese five spice powder. Set aside.
  3. Preheat oven to 375°F. Heat an ovenproof nonstick frying pan over high heat until hot.
  4. Place duck skin-side down in the hot pan and cook until the skin turns golden brown, about 3 minutes.
  5. Flip the duck and cook the other side for another 3 minutes.
  6. Transfer the pan to the preheated oven and roast until the duck reaches medium-rare, about 8-10 minutes.
  7. Remove duck from the oven and let rest for 5 minutes without covering (to maintain crispy skin).
  8. While the duck rests, bring the prepared sauce to a boil over medium-high heat and let it reduce slightly, about 2 minutes.
  9. Remove sauce from heat and gently fold in the orange segments.
  10. Slice the duck breast, arrange on a serving platter, pour the orange sauce over top, and finish with a sprinkle of crystallized ginger.

Notes

For the best results, look for duck breasts with thick, even skin that will render beautiful fat and crisp up nicely. Blood oranges make an excellent substitute when in season, adding gorgeous color and a slightly more complex flavor. The duck should be cooked to medium-rare (internal temperature of 135°F) for optimal tenderness.
Serve with jasmine rice to soak up the delicious sauce, and pair with crisp-tender bok choy or garlicky green beans for a complete meal. Leftovers can be refrigerated for up to 2 days, though the skin will lose its crispiness upon reheating.