Duck breast with orange sauce

Duck breast with orange sauce

Our tangy and sweet sauce was made using marmalade – it's speedier than making a classic recipe with just fresh oranges but just as delicious.

By , 21 September 2015

(55 votes)

Duck breast with orange sauce
  • 30 Mins

  • Serves: 4

  • Price: £4.13 per serving

Nutritional Info
Each 100g serving contains
  • Energy

    1959KJ

    468KCAL

    23%
  • Fat

    28.6g

    high

    41%
  • Saturates

    8.4g

    high

    42%
  • Sugars

    13.5g

    med

    15%
  • Salt

    0.8g

    med

    13%
of your reference intake.
Typical energy values per 100g: 1959kJ/468kcal.
Ingredients
  • 4 Asda Duck Breasts
  • 2 oranges
  • 1 small shallot, chopped
  • 1 level tbsp plain flour
  • 150ml hot chicken stock made with 1/3 stock cube
  • 4 tbsp orange marmalade
  • Roast potatoes, to serve
  • Green beans, to serve
Method
  • Pat the skin of the duck with kitchen paper. Make parallel cuts in the skin, taking care not to cut through into the flesh.

  • Grate the zest of 1/4 of an orange and squeeze the juice from both oranges – you need 150ml.

  • Pre-heat the oven to 200C/180C Fan/Gas 6. Put the duck breasts skin-side down in a cold frying pan. Cook over a medium heat for 5 minutes until the skin is golden brown and starting to crisp, and a lot of fat has run out. Drain off the fat and reserve. Turn the breasts over and cook the other side for 1 minute.

  • Transfer to a roasting tin, skin side up, and cook in the oven for 9-15 minutes, depending on how pink you like your duck. Leave to rest for 10 minutes.

  • Cook the shallot in 1 tbsp of duck fat until soft. Remove from the heat, add the flour then stir over a low heat for 1 minute. Gradually stir in the stock and orange juice and zest. Simmer for 3-4 minutes.

  • Add the marmalade and simmer until it melts. Serve the sauce with the duck, green beans and roast potatoes.