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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

Seared Orange Duck

Source: dLife

Thin slices of duck breast served with a warm aromatic orange sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	231.4

Total Carbs	4.3 g

Dietary Fiber	0.2 g

Sugars	2.0 g

Total Fat	8.7 g

Saturated Fat	2.2 g

Unsaturated Fat	2.3 g

Potassium	435.7 mg

Protein	28.5 g

Sodium	566.0 mg

Dietary Exchanges 8.7 Fat, 0.1 Vegetables, 0.2 Fruits, 0.0 Other Carbs, 4.0 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

36.0
36 oz Duck, breast, with o skin, raw, wild 1.5
1 1/2 tbsp grated orange peel 1.0
1 tsp salt 0.25
0 1/4 tsp black pepper 4.0
4 each medium garlic cloves 0.5
0 1/2 cup Juice, orange, fresh 0.25
0 1/4 cup Wine, sake/saki, Japanese 1.5
1 1/2 tbsp low sodium soy sauce 0.5
0 1/2 oz honey 1.0
1 tbsp vegetable oil

Directions

Cut off any excess fat and skin from duck. Slice each breast in half.
Mix duck with orange rind, salt, pepper, and garlic in a bowl. Wrap with plastic wrap and chill 30 minutes.
Preheat oven to 400 degrees.
Whisk together orange juice, sake, soy sauce, and honey in a pot and let boil. Lower heat to medium low and simmer 10 minutes, liquid will be reduced to 2/3 cup.
Pour oil in a frying pan and heat over medium high heat. Cook duck 5 minutes, flip duck and spoon juice mixture overtop.
Cover handle of frying pan with aluminum foil and bake in oven 10 minutes.
Take duck out of pan, slice into 1/4 inch thick pieces and drizzle with orange juice sauce.