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Pan-seared duck breast with a sweet orange glaze served elegantly on a plate.

Easy Duck Breast — Pan Seared Orange Glaze

A simple yet elegant pan-seared duck breast with a delicious orange glaze that makes dinner feel fancy without a complicated preparation.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Duck Breast Preparation
  • 2 pieces duck breast With skin on
  • 1 tsp salt For seasoning
  • 1 tsp black pepper For seasoning
Orange Glaze
  • 1/3 to 1/2 cup fresh orange juice
  • 1 tbsp orange zest Optional but recommended
  • 1 tbsp honey Can substitute with brown sugar
  • 1 tbsp vinegar Or lemon juice to balance sweetness
  • 2 tbsp chicken stock or water As needed
  • 1 tbsp butter For shine and richness
  • 1 pinch salt To taste

Method
 

Preparation of Duck Breast
  1. Pat the duck breast dry with paper towels.
  2. Score the skin in a crisscross pattern, going through the skin and fat but not into the meat.
  3. Season generously with salt and black pepper.
  4. Let the duck breast sit at room temperature for about 15 minutes.
Cooking Duck Breast
  1. Place the duck breast skin side down in a cold skillet and turn the heat to medium or medium-low. Do not add oil.
  2. Cook for about 8 to 12 minutes, spooning off excess fat to ensure frying instead of steaming.
  3. Flip the duck breast and cook the meat side for about 2 to 4 minutes or until reaching an internal temperature of 130 to 140°F.
  4. Move the duck to a plate and let it rest for 5 to 10 minutes before slicing.
Making the Orange Glaze
  1. Pour off most of the duck fat, leaving about 1 to 2 teaspoons in the skillet.
  2. Add the orange juice to the skillet and scrape up the browned bits.
  3. Add honey and a splash of vinegar, allowing the mixture to bubble and reduce until syrupy.
  4. Remove from heat and stir in the butter. Adjust seasoning if necessary.
  5. Slice the duck breast and spoon the orange glaze over the top.

Notes

Serve with light sides like herby pasta salad, roasted vegetables, or a simple salad. Avoid drowning the duck in glaze; serve extra on the side if desired.