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.
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.
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.
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.
Transfer to a cutting board and let rest 5 minutes before slicing.
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.
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.
Pair with a Pinot Noir, Grenache, or a slightly chilled Beaujolais-Villages—each balances the fatty richness and echoes the fruitiness of the sauce.
2 servings