How to make it

  • Preheat oven to 400.
  • Combine coriander, salt, pepper and orange zest.
  • Using a sharp knife score the duck skin in a crosshatch pattern.
  • Take care not to cut into the meat.
  • Rub the spice mixture all over the duck breasts.
  • Place the duck breasts skin side down in a cold large nonstick fry pan with an ovenproof handle.
  • Place over medium heat and cook until skin is golden brown about 10 minutes.
  • Pour off the accumulated fat from the pan.
  • Turn breasts over and immediately transfer the pan to the oven.
  • Roast about 10 minutes.
  • Transfer duck breasts to a plate and cover loosely with aluminum foil.
  • Pour off all but 1 tablespoon of the fat from the pan and place over medium heat.
  • Add shallot and cook until softened about 1 minute.
  • Add oranges, liqueur, vinegar and thyme and cook turning oranges occasionally for 2 minutes.
  • Season lightly with salt and pepper.
  • One at a time place each breast on a carving board and slice on the diagonal across the grain.
  • Slip the knife under the sliced duck and transfer to individual plates and fan out the slices.
  • Transfer rice to a large warmed platter and arrange duck slices and oranges on top of the rice.
  • Serve hot.

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