Pan-Seared Duck Breast with Orange Pan Sauce Recipe
Category
Quick Dinners
Cusine
French
What do you need?
How to make?
Ingredients
2 duck breasts, skin on
Salt and pepper to taste
2 tablespoons olive oil
1/4 cup orange juice
1 tablespoon honey
1 teaspoon Dijon mustard
2 tablespoons butter, divided
2 cloves garlic, minced
1 shallot, minced
1/4 cup chicken broth
2 tablespoons fresh parsley, chopped
Directions
With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores 1/8 inch apart. If you prefer a little fat left on the breasts after cooking, just barely score the skin; to render more fat, score more deeply, taking care not to expose the flesh.
