Orange-Glazed Sautéed Duck Breasts

Magrets de Canard Glacés à L’orange

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


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.


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


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.