Crispy Kosher Duck Breast with Sweet Orange Glaze

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I’ll admit it took me several attempts to master this duck recipe. Duck breast can be tricky because you want that skin to be absolutely crispy while keeping the meat tender and pink. The first time I made it, the skin was soggy and the meat overcooked. Not exactly what I was going for.

The secret is starting skin-side down in a cold pan and letting the fat render out slowly. This technique might seem backwards since we usually heat the pan first, but duck has so much fat under the skin that you need time to cook it out gradually. As that fat renders, it becomes your cooking medium and creates the most incredible crispy skin. I save all that rendered duck fat for roasting potatoes later, it’s liquid gold.

The Key to Perfect Crispy Duck Skin

The orange glaze balances the richness perfectly. I use fresh orange juice and zest, not the bottled stuff, because you can really taste the difference. A touch of honey adds sweetness while rice vinegar provides just enough acidity to cut through the fat. The glaze goes on during the last few minutes of cooking so it doesn’t burn.

This is definitely a special occasion dish. I serve it for Shabbat dinners when I want to impress or during the holidays. It pairs beautifully with roasted root vegetables and a simple salad with citrus vinaigrette. The whole meal feels elegant but isn’t actually that complicated once you understand the technique.

When to Serve Orange Glazed Duck

Crispy Kosher Duck Breast with Sweet Orange Glaze - Modern Kosher recipe
I'll admit it took me several attempts to master this duck recipe. Duck breast can be tricky because you want that skin to be absolutely crispy while keeping the meat tender and pink. The first time I made it, the skin was soggy and the meat overcooked. Not exactly what I was going for. The secret is starting skin-side down in a cold pan and letting the fat render out slowly. This technique might seem backwards since we usually heat the pan first, but duck has so much fat under the skin that you need time to cook it out gradually. As that fat renders, it becomes your cooking medium and creates the most incredible crispy skin. I save all that rendered duck fat for roasting potatoes later, it's liquid gold. The orange glaze balances the richness perfectly. I use fresh orange juice and zest, not the bottled stuff, because you can really taste the difference. A touch of honey adds sweetness while rice vinegar provides just enough acidity to cut through the fat. The glaze goes on during the last few minutes of cooking so it doesn't burn. This is definitely a special occasion dish. I serve it for Shabbat dinners when I want to impress or during the holidays. It pairs beautifully with roasted root vegetables and a simple salad with citrus vinaigrette. The whole meal feels elegant but isn't actually that complicated once you understand the technique.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French-inspired, Modern Kosher
Calories: 385
Ingredients Method Notes

Ingredients
  

Duck
  • 4 kosher duck breasts about 6 oz each, skin on
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
Orange Glaze
  • 1/2 cup fresh orange juice from 2 large oranges
  • 2 tablespoons orange zest finely grated
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh ginger minced
  • 2 cloves garlic minced

Method
 

Prepare the Duck
  1. Remove duck breasts from refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.
  2. Score the skin in a crosshatch pattern, cutting through the fat but not into the meat. Make cuts about 1/4 inch apart.
  3. Season both sides generously with kosher salt and black pepper, pressing seasoning into the skin.
Make the Glaze
  1. Whisk together orange juice, orange zest, honey, rice vinegar, soy sauce, ginger, and garlic in a small bowl. Set aside.
Cook the Duck
  1. Place duck breasts skin-side down in a cold, large skillet. Turn heat to medium-low.
  2. Cook for 12-15 minutes without moving, allowing fat to render slowly. You'll hear gentle sizzling and see fat accumulating in the pan.
  3. Pour off rendered fat every few minutes (save it for roasting vegetables). The skin should be deep golden and crispy.
  4. Flip duck breasts and cook for 3-4 minutes more for medium-rare (internal temperature of 135°F).
  5. Pour glaze over duck breasts and cook for 2-3 minutes, spooning glaze over the meat as it reduces and thickens.
  6. Remove from heat and let rest for 5 minutes before slicing against the grain.

Notes

Duck breast is best served medium-rare to medium. Use a meat thermometer for accuracy: 135°F for medium-rare, 140°F for medium. Save the rendered duck fat in the refrigerator for up to 1 week and use it for roasting potatoes or vegetables. Leftover duck can be refrigerated for 3 days and reheated gently in a low oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 23g 29%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 420mg 18%
Dietary Fiber 0g
Total Sugars 11g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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