Seared Duck Breasts with Blood Oranges

Ingredients for Seared Duck Breasts with Blood Oranges

• 2 medium duck breasts

• Kosher salt, freshly ground pepper

• 4 blood oranges

• 1 shallot, chopped

• 2 tablespoons Sherry vinegar or red wine vinegar

• Frisée (for serving)

How to make Seared Duck Breasts with Blood Oranges

Score skin of duck breasts; season with salt and pepper. Place skin side down in a cold medium skillet; cook over low heat until fat is rendered and skin is dark golden, 12–15 minutes. Turn duck, increase heat to medium, and cook 2 minutes. Transfer to a plate.

Meanwhile, cut peel and white pith from oranges. Cut along sides of membranes to release segments into a medium bowl.

Pour off all but 2 tablespoons fat from skillet. Add shallot, vinegar, and half of orange segments. Season with salt and simmer until thick, about 4 minutes. Thinly slice duck and serve over frisée with pan sauce and remaining segments.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.