Pan-Seared Duck Breast with Orange Pan Sauce Recipe | Farmers Market HK
Cooking duck breast at home is as easy as one, two, three. First, score the skin so the fat can quickly render away. Second, cook it low and slow for tender meat and crispy skin. Third, use the tasty...
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Ingredients
- kosher salt
- 1 tsp freshly grated orange zest
- freshly ground black pepper, to taste
- 4 tbsps unsalted butter (2 ounces; 60g)
- 1/2 cup dry white wine (4 fluid ounces; 120ml)
- 4 duck breasts, 4 to 5 ounces (about 112 to 140g) each
- 1/4 cup (60ml) freshly squeezed orange juice from 1 orange
- 1 1/2 cups homemade chicken stock or store-bought stock combined with 1 tbsp
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