FESTIVE SEASON duck magret with orange sauce & rosemary

FESTIVE SEASON duck magret with orange sauce & rosemary


  • 2 x duck breast Rougie
  • 5 x oranges
  • 4 x garlic cloves
  • liquid honey
  • ground black pepper
  • salt
  • fresh rosemary can be swapped by thyme
  • Whole duck: You can also make this recipe using a whole duck. Season the duck inside and out with salt and pepper, then stuff the cavity with orange wedges, fresh rosemary and garlic cloves. Roast duck in the oven at 350°F (175°C) for 1.5 hours, until internal temperature * reaches 165°F (74°C). Then make the sauce as suggested below using the drippings.


If you want to prep this dish ahead of time complete step 1-3 above to prep, and then 20 minutes before dinner follow with step 4-5. Then heat up the orange sauce just before serving. 

1- Start by bringing out your duck breasts and patting them dry. Make sure to dry them on both sides. Then score skin in a crosshatch pattern. Do this by cutting all the way through the skin and fat, without cutting into the duck meat. This is easiest done with a really sharp knife - with just light pressure the sharp knife will glide easily through the skin and fat, but meet resistance when it reaches the meat.

2- Season the skin-side with salt & pepper. Flip and season on the other side. Place breasts with the fat side side down in a cold frying pan or skillet * without any butter or oil. Then place it over medium heat. Now render off the fat until there's not so much fat coming out from the skin anymore, and the skin is crisp and golden brown. There will be a lot of fat - so you will need to pour it off a few times while rendering. Pour it into a bowl and set aside for now.

3- When you're done rendering off the fat, turn duck breasts with the meat side down and sear for about a minute. Then sear quickly on all other sides as well, before moving the duck breasts from the pan to an oven-safe dish.

4- To start the sauce, place the same pan back over the heat and add back some of the rendered duck fat in the bottom of the pan. Pour in the orange juice. Add garlic cloves and sprigs of rosemary. Pour in the honey.

5- Mix. Bring to a simmer and simmer 5-10 minutes, stirring occasionally. The sauce should reduce by half, and get a bit sticky - then it's done. Turn off the heat and remove the garlic cloves and sprigs of rosemary.

6- Glaze the duck breasts with a bit of the orange sauce on all sides and then place duck breasts skin side up in a roasting pan. Insert a thermometer halfway into one of the breasts. Roast in the middle of the oven for 5-10 minutes at 350°F (175°C), until the internal temperature * has reached your set point. it should be 149°F (65°C) for well done, 137°F (58°C) for medium-rare and 128°F (53°C) for rare. Wrap each duck breast in foil and let it rest for at least 5 minutes.

Place on a cutting board and slice. Serve on a serving platter, with orange sauce in a gravy boat on the side, or on plates topped with the sliced duck breast topped with orange sauce.

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