French Countryside Duck Breast

I’ve spent many holidays in Provence at a family friend’s house, and this is what we’ve had every Christmas Eve. It’s the perfect duck recipe for first-timers: simple to make, and very similar to cooking chicken breasts.

Rori Trovato

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French

Main Course

Ingredients

1 cup freshly squeezed orange juice		2 tablespoons beef stock
1 tablespoon honey		1 teaspoon kosher salt, divided
1/4 cup sherry vinegar		1 teaspoon black pepper, divided
1 cup French red wine (Bordeaux or Merlot)		2 boneless duck breasts, skin on
2 tablespoons herbes de Provence		2 tablespoons unsalted butter

directions

Prep: 10 min Total: 30 min (Quick)

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1
Stir the orange juice, honey and vinegar together in a medium saucepan and bring to a boil over moderate heat for 7 to 10 minutes, stirring often.
2
Add the wine, herbes de Provence, stock, ½ teaspoon of the salt and ½ teaspoon of the pepper and return to a boil, then simmer for an additional 3 minutes until thickened, stirring constantly.
3
Prick the skin on the duck breasts to release the fat while cooking. In a saute pan, melt butter and cook the breasts skin side down for 7 minutes. Add remaining salt and pepper, turn breasts, and cook 3 to 4 minutes more, or until medium-rare.
4
Cut the breasts into thick slices and place on a warm serving platter. Pour the sauce over the duck and serve immediately.

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French Countryside Duck Breast

Ingredients

directions