Duck Breast Fillets with Orange Sauce

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	6 hrs 30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Clean 4 duck breast fillets, incise the skin crosswise.
From 1 glass of red wine, juice and peel (thinly peeled and cut into fine strips) of an untreated orange, salt and pepper and 1 bay leaf
make a marinade. Marinate the fillets in it for a few hours, turning more often
Pat the fillets dry, sear them, and then cook for another 10-15 minutes in the oven at approx. 160 degrees.
Remove, degrease the roast set.
In a saucepan, reduce two glasses of orange juice by half. Caramelize a shot glass of sugar in a pan, deglaze with the marinade (be careful), add the reduced orange juice and the roast set, bring to the boil, add a little balsamic vinegar to taste, thicken.
Cut the duck breast fillets into slices and serve with the sauce.
This goes well with red cabbage and potato noodles lightly browned in butter

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.