Description
Crispy duck breasts are bathed in a sweet-tart orange sauce. Served with honey-caramelized turnips for a delightful contrast.
Ingredients
Units
- 2 large duck breasts
- 1/2 orange (juiced, with peel finely chopped or grated)
- 4 tbsp honey
- Salt and freshly ground black pepper
- 2 lbs (907 g) small turnips
- 2 tbsp butter
- 3 tbsp honey
- Salt and freshly ground pepper
Instructions
- Heat a skillet.
- Make several incisions in the skin of each duck breast in a criss-cross pattern, being careful not to cut into the flesh.
- Sear the duck breasts skin side down in the hot skillet for about 15 minutes, spooning off the fat as it melts.
- Turn the duck breasts over and cook for about 3 minutes.
- Remove the duck breasts from the skillet and let them rest under aluminum foil for 10 minutes.
- Cut each duck breast widthwise into 6 slices.
- Pour honey and orange juice and zest into the hot skillet and reduce heat to low.
- Stir until the ingredients form a sauce.
- Place the duck slices on a serving platter and pour the sauce over them.
- Serve the duck breast slices hot with the caramelized sauce.
- Turnips
- Peel and trim the turnips, leaving about 1/2 inch (1 cm) of the green stems. Halve any large turnips.
- Place the turnips in a pot, half-cover with water, and cook over medium heat until the water evaporates and the turnips are tender but not too soft (about 15 minutes).
- Reduce the heat, melt butter in the pot to coat the turnips, stir in honey, season with salt and pepper, and caramelize gently.
Notes
- For perfectly crispy skin, score the duck breasts deeply but avoid cutting into the meat.
- To make ahead, prepare the orange glaze separately and reheat gently before serving. Store the duck breasts separately, refrigerated.
- Substitute maple syrup for honey in both the glaze and the turnips for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 duck breast
- Calories: 500
- Sugar: 20
- Sodium: 300
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 30
- Cholesterol: 150