Pan roasted duck breast with orange sauce


  • 4 duck breasts
  • 75 g / 3 oz. white caster sugar
  • 2 oranges, zest and juice
  • 2 tbsp sherry vinegar
  • 300 ml / 11 fl oz. reduced chicken stock


Preheat the oven to 200 °C / 400 °F / Gas 6.

Heat an ovenproof frying pan until very hot, add the duck breasts, fat-side down and cook for 3-4 minutes, or until golden-brown. Turn over and cook for a further 1-2 minutes.

Place into the oven for 8-10 minutes.

Remove from the oven and set the duck aside to rest for five minutes.

Meanwhile, heat a frying pan until hot, add the caster sugar and cook to a caramel.

Remove from the heat then add the orange juice and vinegar, return to the heat and cook for a couple of minutes.

Add the chicken stock, return to a simmer and cook for 3-4 minutes until just thickened.

Add the orange zest then season with salt and freshly ground black pepper.

To serve, carve the duck into thick slices. Finish with a spoonful of orange sauce.

Pan roasted duck breast with orange sauce