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Duck a l'Orange
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Duck a l'Orange

1 Hr(s) 25 Min(s)
30 Min(s) Prep
55 Min(s) Cook
Healthy Living
Enjoy the sweet and savory taste of this Duck a l'Orange. This Duck a l'Orange gets its flavor from juicy navel oranges and a simple chicken broth.
What You Need
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4 servings
Original recipe yields 4 servings
4 navel oranges, divided
1/3 cup sugar
1/4 cup HEINZ Apple Cider Vinegar
1 cup fat-free reduced-sodium chicken broth
3 Tbsp. finely chopped onions
2 boneless duck breast halves (1 lb.)
1/4 tsp. ground black pepper
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Let's Make It
1
Remove zest from 1 orange; reserve zest for later use. Squeeze juice from zested orange into 1-cup measuring cup. Squeeze enough juice from 2 of the remaining oranges to measure 1 cup. Section remaining orange. (See tip.)
2
Bring sugar and vinegar to boil in medium saucepan on medium-high heat; simmer on medium-low heat 4 min. or until mixture is a pale caramel color. Add orange zest, orange juice, chicken broth and onions; stir. Return to boil on medium heat; simmer on medium-low heat 20 to 25 min. or until sauce is reduced to about 3/4 cup or to desired consistency. Remove from heat
3
Use tip of sharp knife to score fat on duck breasts in crosshatch pattern to create 1-inch diamonds. Season both sides of breasts with pepper.
4
Heat large heavy skillet on medium-high heat. Add duck, fat sides down, to skillet; cook 10 min. or until skin is crisp and golden brown. Turn; cook 10 min. or until duck is done (165ºF). Transfer duck to cutting board, reserving sauce in skillet; let stand 10 min.
5
Stir orange sections into reserved sauce; cook and stir 2 to 3 min. or until heated through. Slice duck. Serve topped with the sauce.
Kitchen Tips
Tip 1
How to Section an Orange
Use sharp knife to cut off enough of the both ends of orange to reveal a clear circle of fruit on each end. Stand orange on one end, then start at top of orange to cut away a section of the peel and pith. Be sure to remove enough peel to reveal the fruit without the pith or membrane. Continue to cut off peel and pith around orange. (Note: You will sacrifice some fruit in order to remove the entire peel and pith.) Cut between one section of fruit and the membrane separating it from the next section into the center of the fruit. Cut between the other side of that same section and the membrane on the other side. By following the membrane on each side you will cut at angles towards the center of the fruit, releasing the section. Continue with remaining sections.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 160mg
7%
Total Carbohydrates 32g
12%
Dietary Fibers 3g
11%
Sugars 29g
58%
Protein 21g
42%
Vitamin A
15%
Vitamin C
70%
Calcium
4%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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