Cooking Video
Login / Register

Orange Glazed Duck Breast - Recipe

Featured video

Thanks! Share it with your friends!


You disliked this video. Thanks for the feedback!

Sorry, only registred users can create playlists.

Added by cooking in Italian Cooking


The orange glazed duck breast is a gourmet dish, very easy to make, that combines Mediterranean flavors with Asian influences! Find this and many more recipes with pictures on the Giallozafferano App (in English)


Here are my duck breasts, first of all remove any remaining feathers, so pluck them out with tweezers. Once all the feathers have been removed, score the skin with a sharp knife, so make a cut lengthwise, then crosswise, in this way. After that, heat a non-stick pan until hot: add the duck breasts, skin side down, and cook for about 3 minutes per side. The breasts are cooked, now take a baking pan – lined with parchment paper, to keep them from sticking – transfer the duck breasts along with the pan drippings; drizzle with extra virgin olive oil, add a few rosemary sprigs, crush a few juniper berries and now, the orange marmalade. Brush the skin of the duck breasts. Add a little water on the bottom, then cover the baking pan with aluminium foil. Bake the duck breasts in a preheated static oven at 320°F (160°C) for 30-40 minutes, the baking time may vary depending on the oven and the desired degree of doneness: the internal temperature should reach 160°F (71°C) for perfectly cooked duck breast, so a meat thermometer would be very useful. If not available, remove the duck breasts from the oven after 30-35 minutes and cut through the centre to check and return to the oven for another 5-10 minutes if desired.
Wash the potatoes and cut into slices with the skin on, about 1/10 inch (2-3 mm) thick. Place the slices in cold water to keep them from browning, meanwhile cut the remaining potatoes. In a large pan, sauté a clove of garlic, cut in half, in the extra virgin olive oil; now add the rosemary. Let the oil absorb the flavours, then add the potatoes, drained and patted dry with a cloth; a pinch of salt and cook for about 15 minutes, until golden brown. And while the potatoes are cooking, let’s see together the ingredients needed for this recipe!

For 4 servings
- 2 duck breasts, about 1 ¾ lbs (800 g) each
- ⅕ cup (50 g) of water
- 6 juniper berries
- 3 tbsp (60 g) of orange marmalade
- 1 sprig of rosemary
- a little extra virgin olive oil
- 1 pinch of salt
For the new potatoes
- ⅓ lb (600 g) of new potatoes
- 1 tbsp (15 g) of extra virgin olive oil
- 1 clove of garlic
- 1 sprig of rosemary
- 1 pinch of salt

Show more

Post your comment


Be the first to comment