rare duck breast with a delightful honey orange sauce on rice with fresh pieces of orange
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Method:Baking and Stove Top
2 duck breasts
1 orange, preferably organic
1/2 cup orange juice
1/4 cup balsamic vinegar
1 tsp unsalted butter, cold
1 TBS honey
2 cups cooked jasmine rice
2 cups broccoli florets
salt and pepper
Preheat oven to 350
Place broccoli florets in a bowl and drizzle with a little bit of olive oil and some salt. Toss. Spread on a baking sheet. Place in the oven to roast.
Score the fat side of the duck breast and season with salt.
Zest the orange, then peel, section and cut the sections into thirds. Set aside
If you need to make your jasmine rice, do so now. I make mine in an instant pot – 2 cups of rice to two cups of water and salt. Set for 12 minutes or on the “rice” setting.
Heat a large fry pan over medium heat until hot.
Place the duck breasts in the pan fat side down. Let the duck pan fry to render the fat. Keep an eye on it – you don’t want it to burn but you don’t want to be moving it around either. After about 10 minutes check to see if it is a nice golden brown color. Turn the duck over and cook for about 5 minutes and then place the duck on the pan in the oven with the broccoli for another 5 minutes to finish cooking.
Mix the orange juice and balsamic vinegar together.
While the duck is in the oven, make the sauce: drain the fat from the frying pan but keep it to use to fry potatoes or to flavor another dish. Return the pan to the heat and deglaze with the orange juice/vinegar. Add the orange zest.
Let it cook down ’til it’s reduced by about half. Add the butter and stir until it melts. Remove from the heat and stir in the honey. Taste and adjust seasoning if needed.
Slice the duck breast and serve on the rice, drizzle with the sauce. Top with the pieces of orange