Recipe courtesy of Ute City
13 hr 20 min
55 min
1 serving


  • 1 duck breast
  • 1/2 tablespoon sea salt, plus more for sprinkling
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seed
  • 1/2 tablespoon ground black pepper
  • Zest of 6 blood oranges
  • Orange liqueur, such as Grand Marnier, for brushing
Blood Orange Sauce:
  • 2 cups brown sugar
  • 2 cups red wine vinegar 
  • 4 tablespoons minced shallots
  • Juice of 6 to 8 blood oranges (6 cups juice)
  • 1 cup orange liqueur, such as Grand Marnier
  • 1 cup duck stock 
  • 1 teaspoon xanthan gum 


For the duck: Score the fat side of the duck breast. Lightly cover the fat with some salt and refrigerate the breast overnight.

Roast the coriander and fennel seed, and then crush. Mix together with the sea salt, black pepper and orange zest. Brush the duck breast with some orange liqueur, and then pack the meat side with the herb/zest mixture. Wrap and refrigerate until ready to cook.

For the blood orange sauce: Combine the sugar, vinegar and shallots in a pot over medium-high heat and cook until reduced to a syrup. Add the orange liqueur to deglaze and continue cooking to reduce slightly. Add the duck stock and blood orange juice and continue simmering. Stir in the xanthan gum and simmer until thickened, and then season with salt and pepper. Strain the sauce and keep warm.

For cooking the duck: Heat a cast-iron plancha, griddle or skillet to high heat. Sear the duck fat-side down until crispy, about 12 minutes. Remove, brush off some of the herb/ zest mixture and continue to cook, meat-side down until medium rare. Serve with the blood orange sauce.

Cook's Note

Cook additional duck breasts to serve with the remaining sauce, or use for another recipe.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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