Duck a l'Orange

Duck a l'Orange
Photo by James Carrier

Ingredients

  • 2 boned, skinned duck breast halves (about 8 oz. each) or 1 lb. boned, skinned chicken thighs
  • 1 orange (8 oz.), rinsed, halved, and very thinly sliced crosswise (end pieces and seeds discarded)
  • 1 cup orange juice
  • 1 cup couscous
  • Salt and pepper
  • 2/3 cup fat-skimmed chicken broth
  • 1 teaspoon lemon juice
  • + 5 more ingredients
    • 1 red onion (7 oz.), peeled, halved, and thinly sliced crosswise
    • 1 teaspoon red wine vinegar
    • ¼ cup medium-size green olives such as Picholine, pitted and coarsely chopped
    • ½ teaspoon olive oil
    • ¼ cup orange marmalade

1. Pour olive oil into a 10- to 12-inch nonstick frying pan over medium-high heat. Add duck breasts and cook, turning once, until well browned on the outside and barely pink in center of thickest part (cut to test), 12 to 15 minutes total. With tongs, transfer duck to a rimmed plate and cover wit...

View full recipe at My Recipes

Comments

Variations on Duck a l'Orange

  • Duck a l'Orange
    • 2 tablespoons water
    • 2 tablespoons Sherry wine vinegar
    • 2 tablespoons grated orange peel
    • 1/4 cup sugar
    • 4 large oranges
    • 1/4 cup unsalted butter
    • +3 other ingredients
  • Duck a l'Orange
    • 1 tablespoon unsalted butter
    • 1 teaspoon ground coriander
    • 1/2 celery rib
    • 1 5- to 6-lb Long Island duck (also called Pekin)
    • +19 other ingredients


Best Wine Deals

See More Deals





Snooth Media Network