Dinner · 40 min · french

Orange Glazed Duck Breast

This is the kind of French dinner you’ll make on repeat — duck breasts and orange juice, 40 minutes, big payoff. It is weeknight cooking that still hits your targets — 11 grams of protein per serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 4 Duck breasts
• 1 cup Orange juice
• 2 tbsp Honey
• 2 Shallots
• 4 sprigs Thyme
• 1 lb Green beans
• 2 tbsp Butter

Steps

1. Score the duck skin in a crosshatch, cutting through the fat but not the meat — this lets the fat render out.
2. Season with salt and lay skin-side down in a COLD skillet; starting cold renders far more fat.
3. Cook over medium heat 15 minutes, spooning off fat as it pools, until the skin is deep golden and crisp.
4. Flip and cook 3 minutes more; the duck should feel springy, medium-rare inside.
5. Rest the duck on a warm plate — never skip the rest, or the juices run everywhere.
6. Pour off all but a spoonful of fat; soften the shallots 2 minutes.
7. Add the orange juice, honey, and thyme; reduce to a syrupy glaze that coats a spoon.
8. Slice the duck on a bias, fan over buttered green beans, and spoon the glaze over.

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