Sautéed or Grilled Duck Breasts with Classic Orange Sauce

Magrets de Canard Satés ou Grillés, Sauce à L’Orange

Preparation info

  • Ingredients for


    Main-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

This recipe calls for braising the duck legs as well as sautéing or grilling the breasts. The moistening liquid for the legs can be broth and/or red or white wine, or water. The sauce can be finished with any combination of fines herbes (chives, chervil, tarragon, and parsley), basil, sautéed wild mushrooms, truffles, cream, green peppercorns, the puréed duck liver combined with an equal amount of butter, puréed foie gras, berries such as red or black curr