Ingredient Checklist


Instructions Checklist
  • Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.

  • Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.

  • Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving.

  • Add orange supremes to sauce and pour over sliced duck just before serving.

Reviews (3)

124 Ratings
  • 5 star values: 30
  • 4 star values: 39
  • 3 star values: 37
  • 2 star values: 14
  • 1 star values: 4
Rating: 5 stars
I used onion as i didn't have shallots. Delicious!
Rating: Unrated
It would be nice if, in the video related to this recipe, Lucinda would come back and finish cooking the duck breasts. I waited through several "how to" videos for that to happen but it never did.
Rating: Unrated
I made this today. I used a mix of red wine vinegar and balsamic as I did not have sherry vinegar and I used an onion instead of shallot. My wife loved it. So did I. Easy recipe and very delicious. Thank you!