Seared Duck Breast with Orange Glaze

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Seared Duck Breast with Orange Glaze is a gourmet dish that combines tender duck breast seared to perfection with a sweet and tangy orange glaze. This recipe highlights the rich flavor and crispy skin of duck breast, complemented by the citrusy notes of the orange glaze. Here’s how to make Seared Duck Breast with Orange Glaze at home for an elegant and flavorful main course.


  • 2 duck breasts, skin-on
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1/2 cup orange juice
  • Zest of 1 orange
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon unsalted butter
  • Fresh parsley or thyme leaves, chopped, for garnish


1. Prepare the Duck Breasts:

  1. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat and crisp up the skin during cooking.
  2. Season both sides of the duck breasts generously with salt and freshly ground black pepper.

2. Sear the Duck Breasts:

  1. Heat a large skillet over medium-high heat. Place the duck breasts in the skillet, skin-side down, and cook for 6-8 minutes, or until the skin is golden brown and crispy. Use a splatter guard if necessary.
  2. Flip the duck breasts and cook for another 3-4 minutes for medium-rare, or longer according to your preference. Remove the duck breasts from the skillet and let them rest on a cutting board, tented with foil.

3. Make the Orange Glaze:

  1. In the same skillet, reduce the heat to medium. Add minced garlic and sauté for 1 minute until fragrant.
  2. Pour in orange juice and zest, stirring to deglaze the skillet and incorporate any browned bits.
  3. Add honey or maple syrup, soy sauce, and balsamic vinegar. Stir well to combine.
  4. Allow the sauce to simmer and reduce until slightly thickened, about 3-4 minutes.

4. Finish the Dish:

  1. Stir in unsalted butter until melted and fully incorporated into the sauce. This adds richness and helps thicken the glaze.
  2. Return the duck breasts to the skillet, turning them to coat in the orange glaze. Cook for another minute to heat through and glaze the duck breasts.

5. Serve:

  1. Transfer the duck breasts to a cutting board and let them rest for a few minutes.
  2. Slice the duck breasts crosswise into thin slices.
  3. Arrange the sliced duck breast on serving plates and drizzle with additional orange glaze.
  4. Garnish with chopped fresh parsley or thyme leaves.

6. Optional Serving Suggestions:

  • Serve Seared Duck Breast with Orange Glaze with roasted vegetables, such as asparagus or Brussels sprouts, and a side of wild rice or mashed potatoes.
  • Pair with a full-bodied red wine, such as Pinot Noir or Merlot, to complement the richness of the duck and the citrusy sweetness of the glaze.

7. Tips:

  • Use a meat thermometer to ensure the duck breasts reach an internal temperature of 135-140°F (57-60°C) for medium-rare.
  • Resting the duck breasts after cooking allows the juices to redistribute, resulting in tender and juicy meat.
  • Leftover Seared Duck Breast with Orange Glaze can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or skillet before serving.


Seared Duck Breast with Orange Glaze is a sophisticated and flavorful dish that combines tender duck breast with a sweet and tangy orange glaze. This recipe allows you to enjoy restaurant-quality duck at home, perfect for a special dinner or entertaining guests. Serve Seared Duck Breast with Orange Glaze for a memorable dining experience that highlights the rich flavors of duck and the bright citrus notes of the orange glaze.

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Written by Robert Zelesky

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