Recipes
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.
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.
(145 votes)
Cook: 30 Mins
Serves: 4
Price: £4.13 per serving
Nutritional Information
Each 100g serving contains
Energy
1959kj
468kcal
1959kj
468kcal
23%
Fat
28.6g
28.6g
High
41%
41%
Saturates
8.4g
8.4g
Med
42%
42%
Sugars
13.5g
13.5g
High
15%
15%
Salt
0.8g
0.8g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
1959kj/468kcal
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
1
Pat the skin of the duck with kitchen paper. Make parallel cuts in the skin, taking care not to cut through into the flesh.
2
Grate the zest of 1/4 of an orange and squeeze the juice from both oranges – you need 150ml.
3
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.
4
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.
5
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.
6
Add the marmalade and simmer until it melts. Serve the sauce with the duck, green beans and roast potatoes.