Seared Duck Breasts with Blood Oranges
Seared Duck Breasts with Blood Oranges is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Score skin of duck breasts; season with salt and pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionScore 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 Tbsp. 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.