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Sliced crispy duck breast drizzled with a glossy orange glaze, served on a white plate with broccoli and orange slices.

Crispy Duck Breast with Orange Glaze and Wild Rice Pilaf.

Thiselegant dish features crispy duck breast with a tangy-sweet orange glaze,paired with a hearty wild rice pilaf studded with nuts and dried fruit. Aperfect balance of rich and vibrant flavors, ideal for special occasions.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 3
Course: dinner
Cuisine: French-Inspired
Calories: 520
Ingredients Method

Ingredients
  

  • 2 duck breasts skin on
  • Salt and pepper to taste
  • 2 cups fresh orange juice
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic minced
  • 1/2 teaspoon fresh ginger grated
  • 1 sprig fresh rosemary optional
  • 1 cup wild rice
  • 1 cup brown rice
  • 1 small onion diced
  • 1 clove garlic minced
  • 2 cups vegetable or chicken broth
  • 1/4 cup toasted almonds or pecans
  • 1/4 cup dried cranberries or apricots
  • Fresh herbs for garnish

Method
 

  1. Prepare the Duck Breasts: Preheat the oven to 375°F (190°C). Score the skin of the duck breasts in a crisscross pattern and season both sides with salt and pepper. Place the duck breasts skin-side down in a cold, dry pan and gradually heat to medium. Cook for 6-8 minutes, or until the skin is golden and crispy. Flip the duck and cook for another 1-2 minutes. Transfer to the oven and roast for 6-8 minutes for medium-rare. Let rest before slicing.
  2. Make the Orange Glaze: In a small saucepan, combine the orange juice, honey, garlic, ginger, and rosemary. Simmer over medium heat until the sauce reduces by half and becomes syrupy, about 10-15 minutes. Remove the rosemary and set the glaze aside.
  3. Cook the Wild Rice Pilaf: In a large pot, sauté the onion and garlic in olive oil until softened. Add the wild and brown rice, and stir to coat. Pour in the broth and bring to a boil. Reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender. Stir in the toasted nuts and dried fruit.
  4. Plate and Serve: Slice the duck breasts and arrange on the plate. Drizzle with orange glaze and serve with wild rice pilaf. Garnish with fresh herbs and orange zest.