- 2 all natural boneless duck breasts
- Salt and pepper
- 1 tbsp olive oil
- 1/2 cup freshly squeezed orange juice
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- 1 tsp cornstarch
- 1 tbsp cold water
- Orange zest, for garnish
- Preheat your oven to 400 degrees Fahrenheit.
- Use a sharp knife to score the skin of the duck breasts in a crosshatch pattern, being careful not to cut all the way through to the meat. Season the duck breasts with salt and pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the duck breasts, skin-side down, and cook for 5-6 minutes, until the skin is crispy and brown.
- Flip the duck breasts over and transfer the skillet to the oven. Roast for 8-10 minutes, until the duck breasts are cooked to your desired level of doneness.
- While the duck is cooking, make the glaze. In a small saucepan, combine the orange juice, honey, soy sauce, ginger, and garlic. Bring the mixture to a simmer and let it cook for 5-7 minutes, until it has reduced and thickened slightly.
- In a small bowl, whisk together the cornstarch and cold water. Add the mixture to the glaze and stir until the glaze has thickened further.
- When the duck breasts are finished cooking, remove them from the oven and transfer them to a cutting board. Tent them with foil and let them rest for 5 minutes.
- Slice the duck breasts thinly and arrange them on plates. Spoon the orange glaze over the duck and garnish with orange zest.
This recipe for all natural boneless duck breast is simple, elegant, and packed with flavor. The tangy and sweet orange glaze pairs perfectly with the rich, tender duck breast. Feel free to experiment with different herbs or spices to customize the recipe to your liking.