Duck breast is one of the most flavorful, rich proteins you can prepare at home, and it’s far less intimidating than it looks. This classic duck breast with orange and sage is seared to crispy perfection and served with a bright, citrusy twist for a meal that feels straight out of a fine-dining kitchen.
Serving Size: 2 servings
Cook Time: ~30 minutes
Ingredients
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2 duck breasts (1 lb each)
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Kosher salt
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Freshly ground black pepper
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2 navel oranges, segmented
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Zest of 1 orange
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1–2 sprigs fresh sage
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1 tablespoon duck fat (or olive oil)
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Optional: splash of balsamic or orange liqueur for deglazing
Instructions
- Pat the duck breasts dry. Score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat and create a crisp skin.
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Season both sides with salt and pepper. Let rest at room temperature for 15–20 minutes.
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Place the duck breasts skin-side down in a cold cast-iron or heavy skillet. Turn to medium heat and let the fat slowly render — about 8–10 minutes — until the skin is golden and crisp. Spoon off excess fat as it collects.
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Flip the duck breasts and cook for 4–6 more minutes, depending on your preferred doneness (130–135°F for medium rare). Add sage and orange zest to the pan for the last minute for a fragrant finish.
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Remove the duck from the pan and rest for 5–10 minutes. Slice against the grain.
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Place the plate with orange segments and spoon over any pan drippings. Alternatively, deglaze the pan with a balsamic or orange liqueur splash for a quick sauce.
This duck breast recipe is a simple showstopper. Crisp skin, tender meat, and zesty citrus, it’s the kind of meal you’ll want to make again and again.