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Duck with Winter Citrus Sauce

From Our Kitchen

Preheat oven to 350ºF


1 pkg. Maple Leaf Farms boneless duck breast, cut into 4 and scored
1 qt. orange juice
½ lb. kumquats, sliced
2 blood oranges, cut into segments
¾ cup sugar
3 Tbsp. red wine vinegar
½ tsp. ground coriander
½ tsp. ground fennel
¼ tsp. allspice
salt and pepper
2 Tbsp. olive oil


Put orange juice and vinegar in a saucepan and reduce to almost half the volume. Add sugar and kumquats. Simmer for 12-15 minutes. Remove from heat. Add blood orange segments and allspice. At this point, sugar may need to be adjusted.

Heat oil in a large saute pan over medium-high heat. Sprinkle duck with coriander, fennel, salt, and pepper. Place skin side down into pan. Cook until golden brown and pulls away from the pan. Drain excess fat. Turn over duck and shut off heat. Add 1 cup orange sauce. Place in oven and cook for 7-8 minutes - basting twice. Remove duck from pan and let rest 5 minutes before slicing.

Arrange duck on a plate, spoon sauce over. Enjoy.

Serves 4-6