Seared Duck Breast with Juniper-Orange Reduction
Savory, aromatic, and laced with citrus warmth — this dish captures the quiet drama of alpine winter dinners.
Servings 2
Calories 360kcal
Ingredients
- Duck & Rub
- 2 duck breasts skin on (≈ 6–7 oz each, trimmed)
- ¾ tsp ground juniper berry Juniperus communis, food-grade only
- ½ tsp orange zest
- ½ tsp sea salt
- ¼ tsp cracked black pepper
- ¼ tsp fresh thyme leaves optional
- Juniper-Orange Pan Reduction
- ¼ cup fresh orange juice ≈ 60 ml
- ¼ cup chicken or duck stock unsalted
- 1 tbsp red wine vinegar
- ½ tsp crushed juniper berries
- 2 thin strips orange peel no white pith
- 1 tsp butter to finish sauce, optional
- Pinch sea salt to taste
Instructions
- Step 1: Prep & Score Duck
- Pat duck breasts dry. Score skin in a shallow crosshatch pattern (do not cut into meat).
- Combine ground juniper, orange zest, salt, pepper, and thyme. Rub over both sides of duck.
- Let rest at room temp ~15 mins for seasoning to settle.
- Step 2: Sear the Duck
- Place duck skin-side down in a cold skillet (prefer cast iron or heavy stainless).
- Turn heat to medium. Let fat render slowly (~8–10 mins), pouring off excess if needed.
- Once skin is deeply golden and crisp, flip and sear meat side 2–3 mins.
- Transfer to 325°F oven (commercial convection) for 5–7 mins or until internal temp hits 130–135°F (medium rare).
- Rest duck, tented with foil, for 5–10 minutes before slicing.
- Step 3: Make the Reduction
- While duck rests, use same pan (pouring off excess fat) over medium heat.
- Deglaze with vinegar and orange juice, scraping browned bits.
- Add stock, crushed juniper, and orange peel. Simmer to reduce by half (~5–7 mins).
- Strain (optional), then swirl in butter. Adjust salt to taste.
- Step 4: Plate
- Slice duck breast thinly on the bias.
- Spoon reduction over or beneath slices.
- Garnish with microgreens, fried sage, or roasted turnip petals for elegance.
Notes
📊 Nutrition Facts (per serving – 1 duck breast with sauce)
(FDA-compliant, estimated)
(FDA-compliant, estimated)
- Calories: 360
- Fat: 26 g
- Saturated Fat: 8 g
- Protein: 28 g
- Total Carbohydrates: 4 g
- Sugar Alcohols: 0 g
- Fiber: 0 g
- Net Carbs: 4 g
- Sodium: 220 mg
- Refrigerated: 2–3 days (sauce and duck separate)
- Reheat: Pan-sear briefly or warm gently in oven at 275°F
- Freezing: Not recommended (skin loses crispness)
