Go Back
sliced roast duck breast with crispy skin glazed in orange sauce and garnished with rosemary and orange segments, shown in a wide horizontal composition on a dark plate over an elegant table, warm natural light, shallow depth of field, landscape orientation

Orange Rosemary Duck

Crispy skin roast duck breast, orange glaze, and rosemary.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 duck breasts
  • 0.5 cup orange juice
  • 2 tbsp orange zest
  • 2 tbsp honey
  • 2 sprigs fresh rosemary
  • 1 tsp salt
  • 0.5 tsp black pepper

Method
 

  1. Score the duck skin in a crosshatch and season with salt and pepper.
  2. Place the breasts skin-side down in a cold skillet and cook over medium heat 8 minutes until the fat renders and the skin is crisp.
  3. Flip and sear 3 minutes, then transfer to a 400F oven for 8 minutes.
  4. In the same pan, simmer the orange juice, zest, honey, and rosemary into a glaze.
  5. Brush the glaze over the duck.
  6. Rest 5 minutes, then slice and serve with extra glaze.

Notes

Starting in a cold pan renders the fat for extra crispy skin.