The dish first rose to fame in the s and when French cuisine became hugely popular in America thanks in part to this famous recipe. Orange matches well with duck, as the citrus cuts through any fattiness, yet it remains sweet, unlike lemon. This sophisticated dish is an excellent addition to party menus and romantic dinners. Always use the plumpest duck breasts you can find.
Combine orange zest, orange juice, honey, soy sauce, and pepper in a large resealable plastic bag. Add duck, seal bag, and turn to coat. Chill at least 6 hours and up to 12 hours. Remove duck breasts from marinade; set marinade aside. Place duck, skin side down, in a cold large skillet, then set over low heat and cook, shifting breasts in skillet occasionally for even cooking, until fat is rendered and skin is deep golden brown, 12—15 minutes. Transfer to a cutting board and tent loosely with foil. Let rest 10 minutes before slicing.
One of the dishes that introduced Americans to French food. This version calls for duck breasts and a simple reduction sauce. Then fired up briefly afterwards to crisp the skin, flipped and finished to desired doneness.
First zest the oranges using a shredder. Afterwards, slice oranges in halves and squeeze their juice. Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin gets crispy. Cook for about 5 minutes on the skinless side then turn it over and leave it on heat for 4 more minutes. Separately start making the sauce.