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Pan Fried Duck with Orange Sauce
Source: dLife

Marinated duck breast served with a seasoned orange sauce.

Prep Time: 40 minutes
Cook Time: 20 minutes
Difficulty: Easy

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
1 Fat , 1/2 Fruits , 16 1/2 Meat , 3 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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2 tsp  grated orange peel
0 3/4 cup  orange juice
16 oz  Duck, whole, with o skin, raw, domesticated
0 1/4 tsp  salt
0 1/4 tsp  black pepper
1 tbsp  olive oil
0 1/2 cup  low sodium chicken broth
1 tbsp  fresh chives
1 tbsp  chopped parsley
1 tsp  fresh tarragon
  1. In large zip top plastic bag, add orange zest, 1/2 cup of orange juice, and duck. Turn to coat.
  2. Seal bag, pushing out air as you do, and refrigerate 30 minutes, turning occasionally.
  3. Remove duck from marinade and dry with paper towels, discard remaining marinade.
  4. Season duck with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
  5. In large nonstick pan, heat oil over medium.
  6. Add duck and cook, turning only once, until only a hint of pink can be seen in center, about 6 minutes per side.
  7. Remove from pan to plate and let stand 5 minutes.
  8. Return pan to stove over medium high; add broth and remaining 1/4 cup of orange juice.
  9. Using wooden spoon, scrape up any brown bits from bottom of pan. Stir into broth mixture and bring to boil.
  10. Reduce heat and simmer, uncovered, until mixture is reduced by 1/3, about 3-4 minutes.
  11. Remove from heat and stir in chives, parsley, tarragon, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper.
  12. Slice duck diagonally into thin slices and serve topped with orange sauce.

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