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Crispy Duck Breast with Orange Glaze and Wild Rice
Crispy Duck Breast with Orange Glaze and Wild Rice

Crispy Duck Breast with Orange Glaze and Wild Rice

Tender and crispy duck breast with a zesty orange glaze, served with nutty wild rice and steamed vegetables.

45 minutes Intermediate Utensils Needed: Skillet, Saucepan

Ingredients (For 4 People)

  • 4 duck breasts (with skin)
  • 1/4 cup orange juice (freshly squeezed)
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp orange zest
  • 1 cup wild rice
  • 2 cups chicken broth or water
  • 1 cup steamed green beans
  • Salt and pepper to taste

Recipe

  1. Score the skin of the duck breasts in a crisscross pattern. Season with salt and pepper.
  2. Heat a skillet over medium heat and place the duck breasts skin-side down. Cook for 6-8 minutes until the skin is crispy and golden. Flip and cook the other side for 3-4 minutes.
  3. In a small saucepan, combine orange juice, honey, soy sauce, balsamic vinegar, and orange zest. Bring to a simmer and cook for 5 minutes until it thickens into a glaze.
  4. While the duck is cooking, prepare the wild rice. Rinse the wild rice, then add it to a saucepan with chicken broth or water. Bring to a boil, reduce heat, and simmer for 40-45 minutes, or until the rice is tender.
  5. Once the duck is cooked, drizzle the orange glaze over the top. Serve with wild rice and steamed green beans on the side.

Pair with

Food: Roasted Potatoes

Dessert: Chocolate Tart

Drink: Red Wine (Pinot Noir)

Health Info

  • Calories: 480 kcal
  • Fat: 25g
  • Carbs: 30g
  • Protein: 40g

Fun Facts

Duck meat is richer in fat and flavor compared to chicken, making it a gourmet choice for those who enjoy a more robust taste.

History and Origin

Duck has been a popular meat in many European and Asian cuisines, particularly in French and Chinese gastronomy. The combination of duck with citrus fruits like orange is a classic pairing known for balancing richness with acidity.

Where to Eat

This dish can be found in fine dining restaurants, especially French bistros and contemporary fusion eateries.

Alternative Ingredients

If duck breasts aren't available, chicken thighs can be a substitute. For the glaze, you can use pomegranate juice instead of orange juice for a different twist.