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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pan Fried Duck with Orange Sauce

Source: dLife

Marinated duck breast served with a seasoned orange sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	963.7

Total Carbs	6.0 g

Dietary Fiber	0.2 g

Sugars	5.3 g

Total Fat	44.3 g

Saturated Fat	16.4 g

Unsaturated Fat	5.5 g

Potassium	1899.7 mg

Protein	126.1 g

Sodium	723.9 mg

Dietary Exchanges 44.3 Fat, 0.0 Vegetables, 0.4 Fruits, 16.5 Meat, 2.7 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tsp grated orange peel 0.75
0 3/4 cup orange juice 16.0
16 oz Duck, whole, with o skin, raw, domesticated 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 1.0
1 tbsp olive oil 0.5
0 1/2 cup low sodium chicken broth 1.0
1 tbsp fresh chives 1.0
1 tbsp chopped parsley 1.0
1 tsp fresh tarragon

Directions

In large zip top plastic bag, add orange zest, 1/2 cup of orange juice, and duck. Turn to coat.
Seal bag, pushing out air as you do, and refrigerate 30 minutes, turning occasionally.
Remove duck from marinade and dry with paper towels, discard remaining marinade.
Season duck with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
In large nonstick pan, heat oil over medium.
Add duck and cook, turning only once, until only a hint of pink can be seen in center, about 6 minutes per side.
Remove from pan to plate and let stand 5 minutes.
Return pan to stove over medium high; add broth and remaining 1/4 cup of orange juice.
Using wooden spoon, scrape up any brown bits from bottom of pan. Stir into broth mixture and bring to boil.
Reduce heat and simmer, uncovered, until mixture is reduced by 1/3, about 3-4 minutes.
Remove from heat and stir in chives, parsley, tarragon, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper.
Slice duck diagonally into thin slices and serve topped with orange sauce.