Orange-Glazed Sautéed Duck Breasts

Name: Orange-Glazed Sautéed Duck Breasts (Magrets de Canard Glacés à L’orange)
Yield: Makes 4 Main-Course Servings
Cuisine: France
Ingredients: salt; 4 teaspoons sugar; 2 juicing oranges, preferably Seville, well scrubbed; 4 boneless single Long Island duckling breasts or 2 mulard boneless single breasts (about 2 pounds [900 g] total); ¼ cup [60 ml] good sherry vinegar, or more to taste; pepper

Magrets de Canard Glacés à L’orange

Preparation info

Makes
4
Main-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

This method will not provide the rich silky sauce of a classic duck à l’orange, but it will flavor the duck breasts with a sweet-and-sour orange glaze. Best of all, it doesn’t require any broth.

Ingredients

4 boneless single Long Island duckling breasts or 2 mulard boneless single breasts (about 2 pounds [900

Europe
France
Main course
Mediterranean
Gluten-free

Method

Score the duck breasts and season with salt and pepper. Use a vegetable peeler to peel the zest off 1 of the oranges. Chop the zest coarse and squeeze the juice out of the orange. Stir the duck breasts in a bowl with the chopped zest, the orange juice, and 1 teaspoon of the sugar, and let marinate in the refrigerator for about 4 hours or overnight.

Pee