Skip to main content
Epicurious
Bon Appétit

Seared Duck Breasts With Blood Oranges

Citrus segments get saucy in our play on duck à l’orange.
By Claire Saffitz

5.0

(4)

Image may contain Dish Food and Meal
Photo by Alex Lau

Recipe information

  • Yield

    4 servings

Ingredients

2 medium duck breasts
Kosher salt, freshly ground pepper
4 blood oranges
1 shallot, chopped
2 tablespoons Sherry vinegar or red wine vinegar
Frisée (for serving)

Preparation

  1. Step 1

    Score skin of duck breasts; season with salt and pepper. Place skin side down in a cold medium skillet; cook over low heat until fat is rendered and skin is dark golden, 12–15 minutes. Turn duck, increase heat to medium, and cook 2 minutes. Transfer to a plate.

    Step 2

    Meanwhile, cut peel and white pith from oranges. Cut along sides of membranes to release segments into a medium bowl.

    Step 3

    Pour off all but 2 Tbsp. fat from skillet. Add shallot, vinegar, and half of orange segments. Season with salt and simmer until thick, about 4 minutes. Thinly slice duck and serve over frisée with pan sauce and remaining segments.

TagsDuckPoultryBlood OrangeOrangeCitrusFruitMainDinnerGluten FreeDairy FreeNut FreeKeto5 Ingredients or Fewer30 Minutes or LessEasyQuickWeeknight MealsSearBon Appétit

See Related Recipes and Cooking Tips

Read More
Green Chile Puttanesca Pork Chops
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.
Vinegar Chicken With Figs
A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.
Meatball Tagine
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.
Caramelized Shallots
A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
SEO Dek: Seared and simmered in white wine and chicken broth, these buttery caramelized shallots are an ideal holiday side dish. Stack the leftovers on a sandwich.
Green Chutney Chicken
Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.
Rosemary and Dried Cherry Pork Chops
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
Harissa Scampi
Harissa adds a layer of nuance to this twist on Italian American favorite, shrimp scampi, offering added body and warmth from spices such as caraway and cumin.
Radicchio Jam Rigatoni
Cooking down radicchio with vinegar and sugar until jammy is an eye-opening approach that reveals a world of options beyond salad.