Pan Fried Duck Breast with Orange Sauce

Duck with orange sauce is a classic combination, and here we take a duck breast and pan-fry it to perfection, then make a quick pan sauce.

It is a recipe that feels fancy, but it is quick to make at around 25 minutes, and the cold pan method of cooking duck breast is foolproof!

Duck a l'Orange

It would seem that food nostalgia is strong in me at the moment!

Duck with orange sauce, or duck a l'orange as I remember it being called, is a retro classic that I think deserves to be cooked far more regularly.

First of all, I love cooking with duck, whether it is the breast like my duck stir fry or balsamic and honey glazed duck breast. Or the legs for my duck legs with a tamarind and honey glaze, hoisin duck, duck tagine or even just simply roasted duck legs it is probably my favourite "alternative" meat to cook with.

It is beautifully forgiving to cook, and let's face it, it just sounds and feels lahdedah and special.

But honestly, this duck with oranges dish is stupidly easy to cook and can be cooked for 4 as easily as it is for 1. Grab yourself 2 pans and go for 8 if you want!

The orange sauce for the duck cooks in the time it takes to rest the duck breasts and tastes divine. Duck with orange is a classic combination and one that I also feature in my duck breast salad recipe.

And the cold pan method of cooking duck breast renders that fat out beautifully.

It creates crispy skin and no mountain of chewy white fat; it is the same technique that I use in my Indian duck curry.

Frequently Asked Questions

How do I know when the duck is cooked?

Buy a meat thermometer; they are cheap and will make you a better cook immediately!

As you can tell, I like my duck rare! I cook it until it reaches 53-54°C or 127°F, and remove it to rest; it will continue to cook as it rests.

If you want medium, remove the duck at around 60°C or 140°F and well done at 65°C or 150°F.

Why are you not using the duck fat in the sauce?

I have nothing against duck fat; I love the stuff, just not as much as butter, especially in a sauce.

The orange sauce for these duck breasts needs to be silky smooth, and that is where the butter plays its part.

Put the duck in a cold pan... REALLY?

Yes! Trust me on this, I spent years putting my duck in a hot pan and searing it off. It almost always results in uneven cooking and lots of white, unrendered fat.

The method gives you perfect skin every time, no unrendered fat and beautifully cooked meat.

Just keep the pan at a low-medium temperature. You can tell if you have got it right when the oil very slowly starts to flow after 30-60 seconds, and you have no sizzling.

I even use it for chicken in my roast chicken legs with lemon, garlic and thyme.

Serving Suggestions

Duck with orange sauce is oftentimes as close as I get to a roast, and I have a few favourites that I love to serve it with.

The first is roast potatoes because yeah, roasties! Although after I have par-boiled them, I like to crush them a little to get more crispy bits.

Then comes simple steamed broccoli, although garlic green beans work well too.

Finally, if I can score some, I make a Jerusalmen artichoke puree. The nutty flavour and creamy texture is glorious with the orange sauce.

You could add braised red cabbage and roasted parsnips, which would also be amazing!

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 28cm or 11" frying pan or skillet.
• Kitchen knife.
• Chipping board.
• A combination of weighing scales, a measuring jug, cups and spoons.
• A quick-read meat thermometer, optional, but I think it is an essential piece of kitchen kit.
• Kitchen tongs.
• Stirring spoons.
• Small mixing bowl.