Duck breasts with orange-rum sauce, an absolutely fantastic sauce! The breast is tender and juicy while the savory sauce pairs well with the rich duck breast. So typical French.
Duck breast is a rich, dark meat and is often served with a sweet fruit sauce to balance out the richness of the meat.
Cooking Duck Breasts
Cooking duck breasts should not be a daunting task at all, but there are a few tips and tricks for best results.
The key to getting the skin nice and crisp is to first score the skin with a sharp knife so the fat is released during searing and crisps up quickly. It is surprising how much fat will bubble up and that fat has a lot of flavor.
One thing to keep in mind is that duck is not treated as “poultry” when it comes to internal temperatures. It is closest to beef when it comes to temping a seared duck breast. So anything from 60-63 °C for internal temp will be fine, with a pink middle.
I do want to emphasize when cooking any meat. Rest it! Different cuts require different resting times but they are all equally as important. If you don’t rest your meat then when you slice it you will be left with a pool of liquid.
What to Serve with Duck Breast
When it comes to what to serve with duck breast, you can never go wrong with potatoes. With that said, here are a few of the best potato sides to serve with duck breast:
May I also suggest:
Super delicious similar poultry recipes. None of which will disappoint either you or your table company:
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Duck breasts with orange-rum sauce
- Oven thermometer
- Sharp knife
- Oven thermometer
- 2 duck breast with skin, about 7-800g total
- 1 tsp salt
- 1 tsp ground black pepper
Orange rum sauce
- 6 tbsp raw sugar
- 2 oranges Grated peel of the oranges zest one if you are sensitive to bitter taste
- 2 dl dask rum of your preferred quality
- 6 dl squeezed orange juice
- 4 dl water
- 6 tbsp calf broth concentrated
- 4 tbsp cornstarch
- Haricot verts as a suggestion..
- Preheat the oven to 150 °C
The duck breasts
- Turn them skin-side up and carefully cut a criss-cross pattern in the skin. Take care not to cut into the duck meat, but still cut as deep into the skin as you can. Use a very sharp knife.
- Season the duck breasts with salt and pepper.
- Heat up a frying pan, mid heat. Fry the duck breasts with the fat side down for about 3-5 minutes until nicely colored. Take your time. You want to have the fat crispy, but not burnt. Then turn the breasts over to fry for a couple of minutes, Save the fat in the pan!This can be done in advance! Up to 1-2h.Place the browned duck breasts in an ovenproof dish with the fat side up. Insert a roasting thermometer and roast them in the middle of the oven to an internal temperature of 63°. Estimate that it will take 20 minutes. When ready, take them out, wrap them in foil and let them rest for 10-15 minutes.
Orange rum sauce
- Prepare the ingrediencies. I mix together all the liquid from start, except the cornstarch.
- Melt sugar with grated orange peel over medium heat.
- Add orange juice, water and stock. Boil/simmer and reduce the amount until half remain. Again, let it take time, about 30-45 minutes.Strain the sauce. Return to the sauce panStir the cornstarch into a little cold water, be sure to whisk away any lumps. Whisk it into the mixture, bit by bit, and cook until the sauce thickens to your liking.During reducing time there's time for preparing the vegetables and side dish.
- When ready to serve, heat the pan with the left-over duck fat and fry the fatty side for extra crisp. It has soften up a little bit during time in oven.Slice the duck breasts and serve them on warm plates with your choice of side and vegetables. Enjoy!There's first love, and there's Cuisine love!