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Perfect Pan Seared Duck Breast with Orange Glaze – Kosher

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Meat (Fleishig)

Pan-seared duck breast with an orange glaze has crisp, rendered skin and juicy, rosy meat, finished with a sauce of fresh orange juice and zest, honey, white wine vinegar, soy sauce, garlic and thyme.

Render Slowly

Score the skin and start the breasts skin-side down in a cold pan over medium heat. The fat melts slowly and the skin becomes crisp and golden. Be patient with this step. Pour off the fat as it builds up and save it. Flip for a couple of minutes, then rest the duck before slicing so the juices settle.

Kosher Notes

This is a meat (fleishig) recipe. Kosher duck is salted during koshering, so go easy on extra salt. Use soy sauce with a reliable hechsher.

Make-Ahead

The glaze keeps for 2 days. Save the duck fat for roasting vegetables.

Perfect Pan Seared Duck Breast with Orange Glaze – Kosher
Learn the simple technique for perfectly cooked duck breast with crispy skin and a glossy orange glaze that balances the rich meat beautifully.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French-inspired
Calories: 385
Ingredients Method Notes

Ingredients
  

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

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Method
 

Prepare the Duck
  1. Remove duck breasts from refrigerator 30 minutes before cooking to bring to room temperature.
  2. Using a sharp knife, score the skin in a crosshatch pattern, cutting through the fat but not into the meat. Make cuts about 1/2 inch apart.
  3. Season both sides generously with kosher salt and black pepper.
Make the Glaze
  1. In a small saucepan, combine orange juice, orange zest, honey, white wine vinegar, soy sauce, garlic, and thyme.
  2. Bring to a boil over medium-high heat, then reduce heat and simmer for 10-12 minutes until reduced by half and slightly thickened. Set aside.
Cook the Duck
  1. Heat a large skillet over medium heat. No oil needed - the duck will render its own fat.
  2. Place duck breasts skin-side down in the cold pan. Cook for 8-10 minutes without moving them, allowing the fat to render slowly. The skin should become golden and crispy.
  3. Flip the duck breasts and cook for 3-5 minutes more for medium-rare (internal temperature of 135°F), or longer for your preferred doneness.
  4. In the last 2 minutes of cooking, brush the duck breasts with some of the orange glaze.
  5. Remove duck from pan and let rest for 5 minutes before slicing.
Serve
  1. Slice duck breasts diagonally into 1/4-inch thick slices.
  2. Arrange on serving plates and drizzle with remaining orange glaze. Serve immediately.

Notes

Duck is best served medium-rare to medium. Don't skip the resting time - it allows the juices to redistribute. Save the rendered duck fat in the refrigerator for up to 1 week - it's excellent for roasting vegetables. The glaze can be made up to 2 days ahead and reheated gently before serving.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 26g 33%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 485mg 21%
Dietary Fiber 0g
Total Sugars 11g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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