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Duck Breast Whisky and Orange Sauce

Duck breast whisky and orange sauce, In this recipe duck breasts are pan seared and served with a delicious whisky and orange sauce, a dish to make for entertaining!

In this recipe, duck breasts are pan seared first skin side down for a few minutes, then skin side up, gather the oil released from the skin as you go because there will be a lot, just leave a little bit oil to sear the flesh side of breasts.

The sauce is made with some whisky, orange juice and honey, if you do not like whisky, you can replace it with white wine or water.

Duck meat has a rich flavor and can advantageously replace a good sirloin in terms of proteins and minerals. It is also much cheaper, about half the price of sirloin.

Duck breast can be cooked rare to well done, I like mine medium to well done.

Do I eat the skin? Personally, I don’t because I don’t like meat fat and will thoroughly remove any piece of fat that I can see. Depending on the recipe I am making, I will remove the duck skin before cooking, it’s easy enough to do, sometimes I will remove as I eat…

Tip: I like to collect the released oil as the skin melts, filter it and let cool in a plastic container, then I use this oil to sautéed potatoes, oh sooo good. Duck fat can be stored up to a month in your fridge.

If you like this kind of recipe, you might be interested by my Flank steak, porcini and Vermouth sauce or my Cod and shrimp crockpot, click on my "special occasion dinner" tag for more recipes.

  • 4 servings
  • Easy
  • 1 h 00

Recipe :

Ingredients:

Duck breasts:

4 (about 900 g.) duck breasts, room temperature

Salt and pepper to taste

Sauce:

3 tbsp. orange juice

1/4 cup (60 ml) whisky

1 tbsp. honey

A pinch of Cayenne

Salt and pepper to taste

3 tbsp. (42 g.) cold butter, cut in small chunks

Sear duck breasts:

Make a few incisions into the breasts skin, add salt and pepper to taste on both sides

In a large pan, on medium high heat, sear the breasts skin side down for about 10 minutes, gather the oil into a glass/heatproof bowl as the skins melt, leave only enough oil in the pan to sear the breasts on the other side

Then turn the breasts over and sear them for about 7 minutes or to your liking, I prefer to count 7 minutes, slice the breasts and if I find that some slices in the middle are really too raw, I will just put them back a few seconds into the hot pan, set aside

Wait about 10 minutes before slicing the breasts

Make the sauce:

Into a medium pan, on medium/high heat, add all the ingredients except the butter and cook until reduced to half, then lower the heat and add the butter a few chunks at a time, whisk butter until melted and incorporated in between each addition, add Cayenne, salt and pepper to taste

To serve:

To serve, slice duck breasts and drizzle the orange sauce

Serve with your favorite sides, green beans and rice are a perfect pairing

Note:

The right doneness of meat depends on its thickness and your liking, I like my meat between rare and medium. To avoid that the extremities be overcooked and dry, I prefer to slightly undercook my meat. If you find that the slices in the center of cut of meat are too rare, you can put them back for a few seconds into the still hot pan with the burners off

Enjoy!

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Comments (38)

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Duck breast is such an indulgent treat and the orange whiskey sauce sounds like a great foil to the richness of the meat. I agree about saving the duck fat for potatoes -- or so many other things. Last time we made duck confit -- I came away...

Duck breast is such an indulgent treat and the orange whiskey sauce sounds like a great foil to the richness of the meat. I agree about saving the duck fat for potatoes -- or so many other things. Last time we made duck confit -- I came away with 2-3 cups of duck fat - glory be, it's fantastic.

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Thanks Lisa, so kind of you!

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I like the sound of this sauce Patty! Whisky and orange go perfectly together- YUM! And I'm sure the acidity in the sauce is perfect with the fatty duck. Sounds delicious!

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Thanks so much Sarah, glad you like it!

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I love this recipe so much. I'm always looking for different ways to make breast of duck and LOVE that you added whiskey! This looks delicious and delightful and I can't wait to try it!

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Thanks Lainey, I hope you like it as much as we did!

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That looks absolutely incredible, Patty! So juicy and delicious and such a beautiful photo! I know my husband will love it too when I get to make it for him

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Thanks so much Gabby, enjoy!

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Duck breasts are such a treat - moist meat and crispy skin. These would be lovely for a holiday meal. They look so luscious!

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Thanks Julie, I like to make this recipe when I have guests!

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Wow, that looks super tasty! I think I've had duck maybe once ever.... but I think I need to try this!

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Thanks Lisa, I hope you like it!

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Duck is so cheap here we eat it all of the time, I love the sound of a whisky and orange sauce a perfect foil for the rick meat!

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Thanks Brian, we do love this pan sauce

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These duck breasts sound divine Patty! My hubby loves duck, whiskey and oranges so am sure I can't go wrong with this dish! Going to add duck breast to my shopping list for next week!

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Thanks Jacqueline, I hope you both like it!

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I've never made duck breast but the crispy skin on this recipe looks amazing. I think i am going to have to try soon.

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Thanks Ali, I hope you like it!

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I've never cooked with duck before, but it doesn't seem too hard after reading your recipe. But I am the same as you, I don't like the skin on meat and I don't like any fat in it either!

This comment was minimized by the moderator on the site

Thanks Stephanie, duck meat is very lean, it's just the skin that is fat but you can easily remove it!

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