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

Easy Pan Seared Duck Breast — Orange Glaze

A cozy dinner that feels like a treat, this easy pan-seared duck breast with a refreshing orange glaze is fancy yet simple, perfect for weeknight cooking.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 350
Ingredients Method Notes

Ingredients
  

Duck Breast
  • 2 pieces duck breasts (about 6 to 8 ounces each)
Seasoning
  • to taste Salt and black pepper Season generously 10 to 20 minutes ahead.
Orange Glaze
  • 1 orange (zest and juice)
  • 1 to 2 tablespoons honey or brown sugar Adjust to taste.
  • 1 tablespoon vinegar (white wine or apple cider)
  • 1 small knob butter For finishing the sauce.
  • 1 pinch chili flakes (optional)
  • 1 splash chicken stock (optional) For thinning the sauce if too thick.

Method
 

Preparation
  1. Score the skin of the duck breast in a crosshatch pattern while minimizing cuts into the meat.
  2. Season the duck breasts generously with salt and black pepper.
Cooking Duck Breast
  1. Start with a cold pan. Place the duck breasts skin side down in a dry skillet.
  2. Turn the heat to medium or medium low and cook gently until the skin is golden and crisp, about 8 to 12 minutes.
  3. Flip and cook the meat side for 2 to 4 minutes depending on desired doneness.
  4. Rest the duck for 5 to 10 minutes on a plate.
Making the Pan Sauce
  1. Carefully pour off most of the duck fat, leaving about 1 tablespoon in the pan.
  2. Add the orange juice, zest, honey, and vinegar to the pan, and let it simmer for 1 to 3 minutes until slightly thickened.
  3. Turn off the heat and whisk in the knob of butter.
  4. Adjust the sauce to taste, adding more honey or vinegar as needed.
Serving
  1. Slice the duck breast against the grain and spoon the orange sauce over the top.
  2. Serve remaining sauce on the side.

Notes

Keep the heat calm for rendering fat and crisping the skin; resting the duck after cooking is essential for juiciness. Use a sharp knife for scoring.