This super easy recipe combines duck breast with a sweet and tangy citrus sauce that comes together quickly, perfect for a weeknight meal.
• Prep time: 10 minutes
• Cook time: 25 minutes
• Yield: Serves 4
• 2 tbsps honey
• 2 x duck breasts
• 1 tbsp orange marmalade
• 1 tbsp white wine vinegar
• 1/2 cup duck and Veal Demi-Glace
• Salt and freshly ground black pepper
• About 10 fresh kumquats, thinly sliced
• Juice and zest of one large orange (about 1/2 cup)
- In a small saucepan, whisk together orange juice, demi-glace, marmalade, and honey. Heat over medium-high heat until mixture reduces by half. Stir in vinegar. Continue to cook down until sauce has thickened enough to coat the back of a spoon. Remove from heat and stir in kumquats. Keep sauce warm.
- Score the duck skin in a crosshatch pattern being careful to only cut through fat, not the meat. Season with salt and pepper. Heat a dry skillet over medium-high heat. Place the duck breasts skin side down and cook, until fat has rendered and skin is evenly browned. Turn breasts over and continue to cook until an instant-read thermometer inserted into the center of one breast reaches 140 degrees F, for medium-rare.
- Allow duck breasts to rest on a cutting board for 5-10 minutes before slicing and serving with the warm citrus-honey sauce.
This great family recipe is thanks to D'ARTAGNAN at https://www.dartagnan.com/duck-breasts-with-honey-citrus-sauce.html