Ingredients
Method
Prepare the Duck
- Remove duck breasts from refrigerator 30 minutes before cooking to bring to room temperature.
- 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.
- Season both sides generously with kosher salt and black pepper.
Make the Glaze
- In a small saucepan, combine orange juice, orange zest, honey, white wine vinegar, soy sauce, garlic, and thyme.
- 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
- Heat a large skillet over medium heat. No oil needed - the duck will render its own fat.
- 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.
- 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.
- In the last 2 minutes of cooking, brush the duck breasts with some of the orange glaze.
- Remove duck from pan and let rest for 5 minutes before slicing.
Serve
- Slice duck breasts diagonally into 1/4-inch thick slices.
- 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.