Duck Breast with Orange Sauce

This duck breast with orange sauce is easy with a delicious sauce.

As anyone who knows me will testify, I am partial to duck and if it is on a restaurant’s menu I am always temped.

This recipe from ticks all the boxes for me and I highly recommend it.

duck breast with orange sauce

Duck Breast with Orange Sauce

This duck breast with orange sauce is easy with a delicious sauce.
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Prep Time 5 mins
Cook Time 13 mins
Resting time 10 mins
Total Time 28 mins
Course Main Course
Cuisine French
Servings 2
Calories 421 kcal


  • 2 Duck breasts
  • Sea salt
  • Freshly ground black pepper

For the sauce:

  • 120 ml Chicken stock
  • 2 tbsp Honey
  • 2 tbsp Soy sauce
  • ½ tbsp Root ginger pureed
  • ½ tbsp Tomato puree
  • 2 tbsp Red wine
  • 1 Orange juiced


  • Pre-heat the oven to 200°C
  • Score the skin side of the duck breasts 1cm apart in a criss-cross pattern.
  • Season with the salt and pepper.
  • Put the duck breasts skin side down into a heated oven proof pan and cook until the skin is crispy. This should take 4-5 minutes.
  • While the duck is cooking prepare the sauce by putting the stock, honey, red wine, ginger, orange juice and tomato puree into bowl and whisking together.
  • Discard any excess fat from the pan and turn the duck breasts over, cooking for a further 2 minutes.
  • Discard any excess fat again, and place the pan in the oven for 5 minutes.
  • Remove the pan from the oven and set the duck breasts aside to rest covered with foil for 10 minutes.
  • Pour the sauce mix into the same pan and bring to the boil stirring to loosen any residues.
    Simmer for a few minutes or until the sauce has thickened.
  • Slice the duck breast and serve with the orange sauce.


Serve with roast potatoes and seasonal vegetables.


Calories: 421kcalCarbohydrates: 29gProtein: 49gFat: 11gSaturated Fat: 3gFiber: 2gSugar: 25g
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