A fruity, sweet duck breast recipe that is quick and simple to prepare. (Serves 2)

Step By Step Instructions

  1. Pre heat oven to 180°C, Fan 160°C, Gas Mark 4 
  2. Score the skin of the duck breasts and pat dry. 
  3. Peel and segment one of the oranges and zest the other orange and squeeze the juice out. Set both aside.
  4. Place a pan onto a low to medium heat, season the duck with salt and place into the pan with no oil and cook for 6-8 minutes or until the skin is crisp and golden. Pour off any excess fat as you cook. Flip the breast over and seal the meat for 30 seconds.
  5. Transfer to a baking tray and place in the oven for 4 minutes.  
  6. Meanwhile place the pan back onto heat and add in the honey, orange juice and zest, garlic and half the thyme. Reduce the sauce by half. Add in the potatoes and the orange segments and continue to simmer until loosely sticky. Set aside. 
  7. Meanwhile remove the duck from the oven and glaze the skin generously with some of the pan mixture. Return to the oven for a 2-3 minutes if you like it rare (cook for a few minutes if you prefer it medium to well done), take out and allow to rest for at least 5 minutes. 
  8. When you are ready to eat, bring the pan up to heat, divide the sauce and potatoes onto 2 plates. Carve the duck breast into 5 or 6 pieces and place on top. Serve with your favourite greens.

Comments

  • Just had the breasts cooked this way, with the plum sauce from another recipe. It was so good. Thanks.

    Phil Jesson, Cheltenham, GB

  • I've tried this recipe twice now and both came out delicious - doing it tomorrow for the family again. You can never go wrong with Gressingham duck breasts. 10/10.

    Daisy, Bournemouth, GB

  • i like to roll my duck breast in bacon streaky cook for 20 minutes in foil take off foil cook for afurther 20 minutes at 180c glaze with what takes your fancy leeks carrot and runner done in butter and new potatoes yummy

    bernard lester, epsom, GB

  • I didn't have Jack Daniels so used Whisky and Ginger Wine and it was really tasty and tender

    Jo-Anne Barber, REIGATE, GB

  • This is a 10/10 recipe

    Kelvin Warsap Cookley GB, Kidderminster, GB

  • I marinated mine with some and Jack Daniels, brown sugar dark soy with a touch of crushed chillies . It was out of this world. Not Spicy hot just right with a beautiful sweetness then the whoosh of the Daniels , You have to try it. It tastes better than it sounds.

    Kelvin Warsap Cookley GB, Kidderminster, GB

  • Marinate the duck breast with home made Damson mollases and cook it in the oven and presented with french beans ,just delicious.

    Mona, Canterbury, GB

  • I tried this recipe and it was brilliant! However, I suggest that you use a fresh thyme and not the one from the jar. Choose a nice honey. Be very careful of using too much orange as it can overpower the taste. The duck was cooked perfect! Use plenty of salt on the skin to make it nice and crispy.

    Chen, Reading, Berkshire, GB

  • I like mash!

    Andrew Henderson , Bourne, GB

  • The duck was perfectly cooked, beautiful. We found the orange overpowering tho.

    A parsons, Salisbury, GB

Do you have any comments or suggestions?