Duck Breasts in Orange

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

Magrets de Canard à l’Orange is a variation on the classic dish of duck with orange. Duck works well with sweet tastes, and this is a quick and stress-free version to prepare.


  • 6 duck breasts with skin
  • 20 g butter
  • 3 oranges


Score the skin of each duck breast in a criss-cross pattern. Melt the butter in a large frying pan and cook the duck breasts, skin-side down, over a medium heat for 10 minutes, until the skin is golden and the fat has run out of it.

Meanwhile, use a sharp knife to peel the oranges down to the flesh, cutting away all the pith (do this over a plate to catch any escaping juice), and then c