Entrée: France – Magret de Canard aux Agrumes (Duck Breast with Citrus Sauce)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

2 duck breasts, about 1 lb total (454 g total)
Salt and black pepper, to taste
1 tbsp (15 ml) olive oil
3 / 4 cup (180 ml) fresh orange juice
1 / 4 cup (60 ml) chicken stock
1 / 4 cup (60 ml) Grand Marnier or other orange liqueur
2 tbsp (30 g) sugar
2 tbsp (30 ml) apple cider vinegar
1 tsp (5 ml) orange zest
1 tbsp (15 g) butter

Instructions

1. **Prepare the Duck Breasts:** Pat the duck breasts dry and score the skin in a cross-hatch pattern. Season with salt and black pepper.
2. **Cook the Duck Breasts:** Heat olive oil in a skillet over medium-high heat. Place duck breasts skin-side down and cook until the skin is crispy, about 6-8 minutes. Turn the duck and cook the other side for 4-5 minutes. Remove from skillet, cover with foil, and let rest for 5 minutes.
3. **Make the Sauce:** In the same skillet, drain excess fat, leaving about 1 tablespoon. Add sugar and apple cider vinegar. Let the sugar dissolve and caramelize slightly. Pour in orange juice, chicken stock, and Grand Marnier. Add orange zest and allow the sauce to reduce by half. Finish with a tablespoon of butter for silkiness.
4. **Serve:** Slice the duck breasts and pour the sauce over them. Serve alongside vegetables or rice for a complete meal.