Duck breast with orange sauce

duck breast

Duck breast is one of classic dishes that you can find in most of french brasserie, but sometimes it’s pretty expensive to afford it every time you go to the restaurant. I start to learn how to cook this french food, so I do not have to go to restaurant each time I want to eat a proper french duck breast. The cooking of the duck itself is super easy, you do not need any oil because the skin of the duck is melting as soon as they meet the heat. The most important things of cooking duck breast is the sauce itself, because duck breast means nothing without the sauce. Once, I went to the french restaurant to have a duck breast but the chef serve it with very thickened honey sauce, it’s like he poured a jar of honey to make it fast. It was pretty disappointing for the price. That’s the second reason why I learned to cook duck breast by myself, it’s affordable for a daily cooking for a pretty fancy food. This time, I chose honey and orange sauce because they are a perfect combination for duck breast. Please find below my recipes:


  • 2 large duck breasts with skins on
  • salt & black pepper for seasoning


  • 150 ml freshly orange juice
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp runny honey
  • juice of 1/2 of lemon
  • finely grated zest of 1/2 orange
  • 1 tsp of maïzena


  1. Heat a large frying pan over a moderate heat
  2. Place the breast skin side down in the pan, cook for about 3-4 minutes each side or until nice and golden, season with salt and pepper on each side
  3. Meanwhile, pour the marinade into a small saucepan and simmer over a low heat for about 5 minutes, add 1 tsp of maïzena, until it slightly thickened, season and keep warm.
  4. Slice the duck breast onto individual plates and serve with a jug of the sauce
  5. Serve with traditional french fries and boiled beans

bonnap! 🙂

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