The Inspiration of Urb’n’Spice Series
The concept for this recipe originated from a preserve that I have been making for many years. Orange Vanilla Bean Confiture (a cross between a jam and marmalade) was developed at my work because we needed garnishes for a new menu item. The confiture was to accompany a caramelized rice crispy garnish, which was a topping on a classic baked rice pudding. The dessert was very delicious and extremely popular. The confiture became a favourite amongst the other chefs in the kitchen and made its way into a number of other dishes. One of my favourite ways that they used my preserve was on a glazed Duck Breast. The duck breast was served beautifully displayed with seasonal vegetables and puree of celeriac or other similar items. My approach for this Pan Roasted Duck Breasts with Orange Vanilla Glaze is more casual and the dish is served family style on a board or large platter. It is an easy-to-make dish that can be prepared in just a few minutes. In this post, you will learn how to cook a duck breast to perfection, and additionally, I will guide you through how to make the Orange Vanilla Glaze.
“To begin cooking duck at one in the morning
is one of the finest acts of madness that can be undertaken by a human being who is not mad.”
― Manuel Vázquez Montalbán, La Soledad Del Manager
Pan Roasted Magret Duck Breasts with Orange Vanilla Glaze
Yield: 2 – 4 servings
CHEF TALK: You will note that the method I use to cook the duck breast might appear unusual. The duck breast is placed fat side down in a cold frying pan so that the duck fat is slowly rendered during the crisping process. Make sure you keep the duck fat for other uses. Duck fat is a precious commodity to a chef and it is used for special dishes, such as duck confit or duck fat potatoes. A recipe for Duck Fat Potatoes can be found here.
INGREDIENTS:
- 2 duck breasts, 1/2 lb. each (200 – 300 grams)
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For the Orange Vanilla Glaze:
Yield: approximately 1/3 cup sauce
- 1 tablespoon (15 ml) white wine vinegar
- ¼ cup Orange Vanilla Confiture or marmalade
- 2 tablespoon (30 ml) unsalted butter
- Salt and Pepper
METHOD:
- Preheat the oven to 375oF/190oC
- With a sharp knife, make shallow cuts in the skin and fat of the duck breast, ensuring you do not cut into the meat.
- Season the duck breast well with salt and pepper and place it fat side down into a cold cast iron or non-stick pan.
- Turn the heat on low to cook the duck breast slowly, allowing the fat to render, and create a golden crispy crust. Remove the duck fat as it renders and store it for other uses (like Duck Fat Potatoes), freezing if necessary.
- Continue cooking for about 10 to 15 minutes without turning. Remove any excess fat as the breast cooks. Place the duck breast, crispy side up, on a parchment-lined baking sheet. Set the duck breast aside while you prepare the glaze.
- Preparing the glaze: Deglaze the pan with the 1 tablespoon white wine vinegar. Add the confiture to the hot pan and stir to combine. Lower the heat. Whisk in the butter. The mixture will reduce slightly and should be bubbly and thickened.
- Spoon the glaze on top of the duck breasts. Place the duck breast in the preheated oven with a digital thermometer probe inserted into the duck breast and set to an alert of 137oF/58oC (medium rare).
- Roast until the internal thermometer reaches a temperature of 137oF/58oC. Place the duck breast onto a plate and cover loosely. Let it rest for 5 minutes.
- Slice the duck breast on a diagonal and plate onto a platter with roasted potatoes and grilled or roasted vegetables drizzled with a little balsamic. Serve with a glass of Pinot Noir or Merlot.
Here is your visual step-by-step in photographs:
The ingredients for Pan Roasted Duck Breasts with Orange Vanilla Glaze are simple and easy to obtain
The duck breasts are seasoned with salt and pepper and placed in a cold pan and cooked slowly to render the duck fat
The duck fat is removed from the pan as the duck breast cooks. Keep the duck fat for other uses.
The duck breast now has a crispy exterior and is turned over.
The duck breasts are placed on a parchment-lined baking sheet
The Orange Vanilla Glaze is made in the hot pan that the duck cooked in
The glaze is spread on the Duck Breast and the duck breasts are finished in the oven
Family Style Duck Breast Platter
Pan Roasted Duck Breasts with Orange Vanilla Glaze
Prep
Cook
Inactive
Total
Yield 2 - 4 servings
This recipe for Pan Roasted Duck Breasts with Orange Vanilla Glaze is a casual dish served family style on a board or large platter. It is an easy-to-make dish that can be prepared in just a few minutes.
Ingredients
- 2 duck breasts, 1/2 lb. each (200 – 300 grams)________________
For the Orange Vanilla Glaze:
Yield: approximately 1/3 cup sauce
- 1 tablespoon (15 ml) white wine vinegar
- ¼ cup Orange Vanilla Confiture or marmalade
- 2 tablespoon (30 ml) unsalted butter
- Salt and Pepper
Instructions
- Preheat the oven to 375oF/190oC
- With a sharp knife, make shallow cuts in the skin and fat of the duck breast, ensuring you do not cut into the meat.
- Season the duck breast well with salt and pepper and place it fat side down into a cold cast iron or non-stick pan.
- Turn the heat on low to cook the duck breast slowly, allowing the fat to render, and create a golden crispy crust. Remove the duck fat as it renders and keep it for other uses, freezing if necessary.
- Continue cooking for about 10 to 15 minutes without turning. Remove any excess fat as the breast cooks. Place the duck breast, crispy side up, on a parchment-lined baking sheet. Set the duck breast aside while you prepare the glaze.
- Preparing the glaze: Deglaze the pan with the 1 tablespoon white wine vinegar. Add the confiture into the hot pan and stir to combine. Lower the heat. Whisk in the butter. The mixture will reduce slightly and should be bubbly and thickened.
- Spoon the glaze on top of the duck breasts. Place the duck breast in the preheated oven with a digital thermometer probe inserted into the duck breast and set to an alert of 137oF/58oC (medium rare).
- Roast until the internal thermometer reaches a temperature of 137oF/58o Place the duck breast onto a plate and cover loosely. Let it rest for 5 minutes.
- Slice the duck breast on a diagonal and plate onto a platter with roasted potatoes and grilled or roasted vegetables drizzled with a little balsamic. Serve with a glass of Pinot Noir or Merlot.
Notes
For further details, including step-by-step photographs, please refer to the original post: https://urbnspice.com/my-recipes/pan-roasted-duck-breasts-with-orange-vanilla-glaze/
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Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Parchment Paper
- Internal Oven Thermometer
- Oven Temperature Accuracy
- Reductions
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You Might Also Enjoy:
Duck Fat Potatoes with Smoked Sea Salt
Roasted Leg of Lamb with Gremolata
Grilled Chicken Breast with Roasted Strawberry Salsa
Orange Glazed Roasted Salmon with Orange Fennel Salad
If you try my recipe for Pan Roasted Duck Breast with Orange Vanilla Glaze, please leave me a comment below with your feedback.
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Denise Paré-Watson
The Urbnspice Chef
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Oooh yes! More duck fat goodness. Yes I have seen hubby do the cold pan method and it always turns out awesome!
It sounds like you like duck as much as I do, Lillian 🙂 It is delicious, isn’t it? Have your husband give this recipe a try (with the Duck Fat Potatoes, of course 🙂 Thanks for your comments!
Oh I love a good duck recipe and this sounds fantastic.
Thanks so much, Kristen. It is delicious 🙂
This sounds so so so delicious!!! And as you said, SAVE that duck fat! It’s like fatty gold!
It is like fatty gold – that is a perfect term for duck fat, Riz! Sometimes, or should I say most times, I buy duck breasts just so that I can make duck fat potatoes and then I wonder why I don’t make duck more often – it is so yum! Hope you try it, Riz. Let me know if you do. All the best to you.
My parents LOVE duck! I would definitely be the favorite child if I prepared an amazing meal like this. Thanks for the recipe.
It is a tasty duck recipe that I believe your parents would really love, Jo. You would certainly be the favourite child – lol 🙂 Let me know if you try it.
I’d love you to come to my house and cook this for me lol! I rarely cook duck, but I frequently order it when we go out! However, your recipe is so complete that I’m motivated to make it again. The first time I made it I had duck fat from one end of the kitchen to the other!
I would definitely come over and make this for you, Elaine. The best tip that I can give you is to start with a cold frying pan. That seems to be the trick (and draining [and saving!] the duck fat as it renders). Thanks so much for your kind comments.
Yum! What a cool twist on orange duck! I think I’ll be using the orange confiture on everything else too, so delicious, thank you for sharing 🙂
Thanks so much, Sabrina. That orange confiture is wonderful with the duck (and on my morning crumpet! 🙂
My husband usually orders duck when it’s on a restaurant menu, but he’s constantly disappointed. I should cook it with your recipe.
It is really yummy, Cathy. I believe he would love it if you made it for him. (and the duck fat potatoes are a must!). Thanks so much for your comments. 🙂
I have been meaning to try to make duck someday. It’s weird that I never have! One of the docs I work with gave me a recipe and I had a hard time finding enough duck breast for my dinner party! Strange.. just a bit of a shortage on duck at the time. Anyway, I really want to try it and this sounds spectacular! I love orange with duck and vanilla is one of my faves, so this will be just perfect! 🙂
Thanks so much for your comments, Terri. This duck breast recipe is so easy and delicious, yet decadent in this simplicity. I cannot say that I have ever attempted to make it for a crowd, though. Make for someone special in your life – like Valentine’s day. Duck breast for two – very special (and easier to find in the grocery freezer).