Home & Cuisine

Roasted duck breast with orange marmalade

  • 800 g duck breast with skin
  • 300 g orange
  • 2 pcs oranges, peeled and segmented
  • 4 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 pinch freshly ground black pepper

  1. Preheat oven to 180°C.
  2. Make criss-cross patterns on the breasts’ skin using a very sharp knife and sprinkle with a bit of salt (if you have sea salt the better).
  3. Heat the oil in an oven-friendly skillet over medium-high heat and place the breasts, skin side down. Cook for about 4-6 minutes until the skin turns golden brown. Flip the breasts and cook the other side for 2 more minutes.
  4. Meanwhile, combine the soy sauce with the marmalade in a medium bowl then pour over the duck breasts. Flip the breasts in order to coat evenly with the sauce.
  5. Place the pan in the oven and roast for about 15-20 minutes, basting with the sauce every 2 minutes or so until the breasts are cooked through. Remove from oven and transfer the breasts to a warm plate to rest.
  6. Place the skillet over medium heat and add the orange peel and segments; simmer for about 3 minutes until the sauce is syrupy.
  7. Slice the breasts and arrange beautifully on a platter. Drizzle with the sauce and enjoy!

Good points

  • Low in saturated fat
  • No cholesterol
  • High in vitamin C

Serve with a scoop of fresh marmalade and garnish with a slice of orange

Preparation time: 40 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 450.83 kcal
Carbohydrates: 41.01 g
Cholesterol: 154 mg
Sugar: 37.64 g
Protein: 42.02 g
Fat: 12.79 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com