the Pence family cookbook

Recipes Tagged with “duck”

Pan Seared Duck Breast with Orange Pan Sauce

main course duck


  • 4 duck breasts, 4 to 5 ounces (112 to 140g) each
  • Kosher salt
  • 1/2 cup dry white wine (4 fluid ounces; 120ml)
  • 1 1/2 cups homemade chicken stock or store-bought stock combined with 1 tablespoon powdered gelatin (12 fluid ounces; 360ml)
  • 4 tablespoons unsalted butter (2 ounces; 60g)
  • 1/4 cup (60ml) freshly squeezed orange juice from 1 orange
  • 1 teaspoon freshly grated orange zest
  • Freshly ground black pepper, to taste


With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores 1/8 inch apart. If you prefer a little fat left on the breasts after cooking, just barely score the skin; to render more fat, score more deeply, taking care not to expose the flesh.

Season duck breasts with salt, heavily on the skin side and lightly on the flesh side.

Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges from curling up, press duck breasts down with the help of a smaller sauté pan. After about 5 minutes, the fat should begin to gently bubble. If the fat is either silent or spitting, adjust heat accordingly. Maintain the gentle bubble of fat, pouring out excess rendered fat throughout the cooking process, until much of the fat has rendered, skin is golden brown, and duck’s internal temperature is 125°F (52°C), about 15 minutes.

Increase heat to medium and further brown skin if needed, about 1 minute, before flipping and cooking on the flesh side. For medium-rare meat, cook until breast registers 130°F (54°C) on an instant-read thermometer, about 1 to 2 minutes. Continue cooking until duck registers 140°F (60°C) for medium or 155°F (68°F) for well-done. Remove duck from pan and set aside to rest.

For the Pan Sauce: Over high heat, deglaze sauté pan with white wine. Scrape up any brown bits stuck to pan and let wine reduce until pan is almost dry and only 1 to 2 tablespoons remain, about 2 minutes. Add chicken stock and let reduce by half, until sauce is sticky and rich, about 2 minutes. Remove sauce from heat and swirl in butter until melted and evenly incorporated. Season sauce with orange juice and zest, salt, and black pepper. Serve with duck breast.

Serious Eats

Soy-Syrup Roasted Duck

main course duck untested


  • grapeseed or other neutral oil
  • 1 whole (4 ½-pound) Muscovy duck, excess fat removed, trussed
  • Kosher salt and freshly ground black pepper
  • ½ cup maple syrup
  • ½ cup unseasoned rice vinegar
  • ½ cup soy sauce


Preheat oven to 450°F.

Lightly cost the bottom of a heavy roasting pan with oil.

Season the duck generously with salt and pepper and place in the pan, breast side up.

Roast for 10 minutes, then carefully turn the duck back side up. Roast for another 10 minutes and then carefully turn on one side. To get the duck to sit upright on a leg, rest the back of the duck against the side of the pan. Roast for another 10 minutes, then carefully turn onto the other side and roast for 10 minutes.

Meanwhile, stir together the maple syrup, vinegar, and soy sauce.

Transfer the duck to a dish and drain the fat through a fine mesh sieve into a measuring cup. Reserve for another use.

Reduce oven to 375°F.

Return duck to the roasting pan breast side up. Pour the syrup mixture over, letting it run down the sides. Return to the oven. Roast, basting every 5 minutes, for 20 minutes. Tilt the duck to let its juices run out of the cavity; the juices should be pale pink. Cook for another 5 minutes if needed. Remove from the oven and let rest for 10 minutes, basting frequently.

Carve. Arrange the sliced duck on a serving platter. Spoon the glaze from the pan all over.

Home Cooking with Jean-Georges

Spicy Lacquered Duck

main course chinese duck untested


  • 1 cup soy sauce
  • 2 tablespoons dry Sherry
  • 2 tablespoons (packed) dark brown sugar
  • 2 tablespoons honey
  • 2 tablespoons hoisin sauce
  • 2 large garlic cloves, minced
  • 1 tablespoon oriental sesame oil
  • 1 teaspoon Chinese five-spice powder
  • 1/2 teaspoon cayenne pepper
  • 1 5-pound duck, thawed if frozen, rinsed


Combine first 9 ingredients in medium bowl; whisk to blend. Place duck in jumbo resealable plastic bag. Pour in soy mixture. Seal bag; turn to coat duck. Refrigerate 2 days, turning occasionally.

Preheat oven to 400°F. Drain duck well; discard marinade. Arrange duck, breast side up, on rack set on rimmed baking sheet. Pat duck dry inside and out with paper towels. Roast duck 45 minutes. Turn duck over. Roast until tender and glazed deep brown, about 15 minutes longer. Insert long wooden spoon into main cavity of duck and tilt, allowing juices to drain onto baking sheet. Transfer duck to platter. Let rest 15 minutes before serving.

Bon Appetit, September 2001