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Pan-Seared Duck Breasts With Orange-Thyme Sauce

Here's how you make Pan-Seared Duck Breasts With Orange-Thyme Sauce
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  • Servings: 4
  • Prep: 30m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 teaspoons kosher salt
  • 1 tablespoon packed light brown sugar
  • 2 teaspoon fennel seed
  • 1 tablespoon fresh rosemary
  • 2 teaspoon coriander seed (or 1 tsp ground coriander)
  • 1/2 teaspoon ground ginger
  • 1 teaspoon fresh oregano
  • 2 large sage leaves
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon grated lemon zest
  • 2 pounds boneless duck breast (skin-on, 4 breasts, room temperature)
  • 1/4 cup dry sherry
  • 1/4 cup sherry vinegar
  • 2 tablespoon orange juice
  • 1/2 cup chicken broth
  • 2 teaspoon honey
  • 1 teaspoon fresh thyme leaves, coarsely chopped
  • 1 tablespoon unsalted butter
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • TO PREPARE THE RUB

  • Step 1: Combine salt through lemon zest in a coffee or spice grinder (or mortar and pestle) and grind until smooth.

  • Step 2: Position oven rack in center of oven and preheat to 425F.

  • Step 3: Rinse duck breasts and pat dry. Trim any extra skin from meat side of breast, leaving a 1/4-inch overhang on edges. Pull the tendon out of the breast, if needed. With a sharp knife, score the skin in a crosshatch patter, making 6 to 8 cuts 1/2-inch deep, in both directions. be careful not to cut into the meat. Coat both sides of breasts with spice rub mix.

  • Step 4: Heat a 10 or 12-inch cast iron skillet over medium high heat for 3 minutes. Add breasts skin side down and sear for 5 minutes. The skin should be crsip and golden brown.

  • Step 5: Reduce heat to medium-low and turn breasts over. Cook for 2 minutes and then place skillet in oven. Roast duck until desired doneness (6-7 minutes for medium-rare. Don not cook too long or meat will be tough.) Transfer duck to a plate and cover with aluminum foil to keep warm.

  • TO PREPARE THE SAUCE

  • Step 6: Discard all but 2 tablespoons of fat from skillet and place skillet on medium-high heat. Add sherry, vinegar and orange juice, scraping up the browned bits and stirring them into the sauce. Boil until slightly reduced.

  • Step 7: Add broth, honey and thyme and gently boil until slightly reduced again, about 2 minutes. Reduce heat to low and whisk in butter.

  • Step 8: Slice breasts 1/4-inch thick at a 45-degree angle. Serve on warm plates and spoon about 3 tablespoons of sauce over each serving.

We hope you enjoy this recipe!

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