Seared Duck Breast with Blood Orange-Grand Marnier Sauce
Crisp skin gives way to tender, rosy duck that’s brightened by a glossy citrus and fortified spirit sauce. The sauce balances sweet, tart and warm notes — blood orange and orange liqueur lift the rich duck juices while a touch of honey deepens the glaze. Roasted parsnips add caramelized sweetness and an autumnal texture contrast.
If blood oranges are scarce, replace them with a mix of navel orange and a splash of fresh lemon for brightness; Grand Marnier can be swapped for Cointreau or an extra tablespoon of orange juice if you prefer no alcohol. Use a heavy skillet (cast iron or stainless steel) for the best skin sear and a fine-mesh strainer for a silky sauce. For make-ahead ease, roast the parsnips earlier and rewarm in a hot oven while finishing the duck.
Serve this dish for holiday dinner, small dinner parties, or a special weekend meal in December when citrus is at its peak. Pair it with buttered egg noodles or creamy mashed potatoes and a winter green salad. Leftover sauce keeps 3 days refrigerated and reheats gently — spoon over roasted winter vegetables the next day.
How to Make It
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1
Preheat the oven to 200°C (400°F). Toss parsnip sticks with 1 tbsp olive oil and 1/2 tsp salt on a rimmed baking sheet; spread in a single layer and roast until golden and tender, 25–30 minutes, turning once.
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2
Score the duck breast skin in a crosshatch pattern (skin only) and pat dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
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3
Heat a large heavy skillet (cast iron preferred) over medium-high heat. Place duck breasts skin-side down without oil; cook, pressing lightly with a spatula for even contact, until the skin is deeply browned and most fat has rendered, 8–10 minutes.
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4
Flip the duck breasts and sear on the flesh side 2 minutes. Transfer the skillet to the oven and roast until the internal temperature reaches 58–60°C (136–140°F) for medium-rare, about 6–8 minutes (adjust for thickness). Transfer duck to a cutting board and rest 8–10 minutes; reserve the pan and any fat.
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5
Pour off all but 1 tbsp duck fat from the skillet and return to medium heat. Add the shallot and cook until softened, about 1 minute. Add the juice from the blood oranges and orange juice, scraping any browned bits from the pan.
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6
Add the Grand Marnier and carefully flambé if desired and safe (or skip flambé). Stir in chicken stock, star anise, honey, and the remaining 1 tbsp olive oil. Simmer until slightly reduced and syrupy, about 6–8 minutes.
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7
Remove the star anise and strain the sauce through a fine-mesh sieve into a small saucepan. Whisk in cold butter 1 tbsp at a time off heat to finish the sauce and season with remaining 1/2 tsp salt and additional pepper if needed.
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8
Slice duck breasts thinly across the grain. Arrange sliced duck on plates with roasted parsnips. Spoon warm blood orange sauce over the duck and sprinkle with chopped parsley before serving.