This dish celebrates the luxurious texture of duck breast paired with the vibrant, tangy-sweet flair of blood orange. The gastrique —a French-style reduction of vinegar and sugar—creates a glossy sauce with deep citrus complexity that balances the richness of the duck. The crisp skin and rosy interior of perfectly rendered duck make this a truly decadent main.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Duck
2 boneless duck breasts, skin-on (6–8 oz / 170–225 g each)
Salt and freshly ground black pepper
1 sprig fresh thyme or rosemary (optional, for aromatics)
For the Blood Orange Gastrique
½ cup fresh blood orange juice (from 2–3 oranges)
2 tbsp sugar
2 tbsp red wine vinegar (or white wine vinegar)
1 small shallot, finely minced
½ tsp grated orange zest (optional)
1 tbsp unsalted butter (for finishing)
Pinch of salt
Suggested Sides
Creamy parsnip purée or celeriac mash
Wilted spinach or garlic-roasted broccolini
Wild rice pilaf or farro salad with citrus vinaigrette
Prep the Duck
1
Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
Season both sides generously with salt and pepper.
Let sit at room temperature for 15–20 minutes while preparing the sauce.
Make the Gastrique
2
In a small saucepan, melt sugar over medium heat until it begins to caramelize (light amber color).
Carefully add vinegar (it will bubble), then add shallot and blood orange juice.
Simmer for 10–12 minutes , or until reduced by about half and slightly syrupy.
Whisk in zest and finish with a pat of cold butter and a pinch of salt for richness. Keep warm.
Sear the Duck
3
Place duck breasts skin-side down in a cold skillet (preferably cast iron).
Turn heat to medium and cook for 6–8 minutes , letting the fat render and skin become deeply golden and crisp.
Flip and cook 2–4 minutes more , depending on desired doneness.
Optional: baste with some of the rendered fat and herbs for extra flavor.
Rest the Duck
Plate and Serve
5
Slice duck breast thinly on the bias.
Spoon parsnip purée or grains on the plate, arrange duck slices over top or beside.
Drizzle with blood orange gastrique and finish with herbs, zest, or a few orange segments for garnish.
Tips for Success
6
Use a splatter guard when rendering duck—it can get lively.
Save leftover duck fat! It’s liquid gold for roasting vegetables or making duck fat potatoes.
If you can’t find blood oranges, sub with a mix of regular orange juice + a splash of cranberry or pomegranate juice for color and acidity.
Wine Pairing
7 Pair with a Pinot Noir , Grenache , or a slightly chilled Beaujolais-Villages —each balances the fatty richness and echoes the fruitiness of the sauce.
Ingredients For the Duck
2 boneless duck breasts, skin-on (6–8 oz / 170–225 g each)
Salt and freshly ground black pepper
1 sprig fresh thyme or rosemary (optional, for aromatics)
For the Blood Orange Gastrique
½ cup fresh blood orange juice (from 2–3 oranges)
2 tbsp sugar
2 tbsp red wine vinegar (or white wine vinegar)
1 small shallot, finely minced
½ tsp grated orange zest (optional)
1 tbsp unsalted butter (for finishing)
Pinch of salt
Suggested Sides
Creamy parsnip purée or celeriac mash
Wilted spinach or garlic-roasted broccolini
Wild rice pilaf or farro salad with citrus vinaigrette
Directions Prep the Duck
1
Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
Season both sides generously with salt and pepper.
Let sit at room temperature for 15–20 minutes while preparing the sauce.
Make the Gastrique
2
In a small saucepan, melt sugar over medium heat until it begins to caramelize (light amber color).
Carefully add vinegar (it will bubble), then add shallot and blood orange juice.
Simmer for 10–12 minutes , or until reduced by about half and slightly syrupy.
Whisk in zest and finish with a pat of cold butter and a pinch of salt for richness. Keep warm.
Sear the Duck
3
Place duck breasts skin-side down in a cold skillet (preferably cast iron).
Turn heat to medium and cook for 6–8 minutes , letting the fat render and skin become deeply golden and crisp.
Flip and cook 2–4 minutes more , depending on desired doneness.
Optional: baste with some of the rendered fat and herbs for extra flavor.
Rest the Duck
Plate and Serve
5
Slice duck breast thinly on the bias.
Spoon parsnip purée or grains on the plate, arrange duck slices over top or beside.
Drizzle with blood orange gastrique and finish with herbs, zest, or a few orange segments for garnish.
Tips for Success
6
Use a splatter guard when rendering duck—it can get lively.
Save leftover duck fat! It’s liquid gold for roasting vegetables or making duck fat potatoes.
If you can’t find blood oranges, sub with a mix of regular orange juice + a splash of cranberry or pomegranate juice for color and acidity.
Wine Pairing
7 Pair with a Pinot Noir , Grenache , or a slightly chilled Beaujolais-Villages —each balances the fatty richness and echoes the fruitiness of the sauce.
Seared Duck Breast with Blood Orange Gastrique
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