Seared Duck Breasts with Blood Oranges

Name: Seared Duck Breasts with Blood Oranges
Total time: 29 min
Yield: 4 servings
Ingredients: 2 whole medium duck breasts; 1 to taste Kosher salt, freshly ground pepper; 4 whole blood oranges; 1 whole shallot; 2 tablespoons Sherry vinegar or red wine vinegar; 1 bunch Frisée

Elegant pan-seared duck breasts served with a rich blood orange and sherry vinegar sauce, accompanied by fresh frisée lettuce. The crispy duck skin pairs beautifully with the citrusy sweetness of blood oranges and tang of vinegar.

4 servings

29 min

Published October 4, 2025

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Ingredients

•2 whole medium duck breasts
•1 to taste Kosher salt, freshly ground pepper
•4 whole blood oranges
•1 whole shallot
•2 tablespoons Sherry vinegar or red wine vinegar
•1 bunch Frisée

Cooking Instructions

1.
Score skin of duck breasts; season with salt and pepper. Place skin side down in a cold medium skillet; cook over low heat until fat is rendered and skin is dark golden, 12-15 minutes. Turn duck, increase heat to medium, and cook 2 minutes. Transfer to a plate.
17 min
2.
Meanwhile, cut peel and white pith from oranges. Cut along sides of membranes to release segments into a medium bowl.
5 min
3.
Pour off all but 2 Tbsp. fat from skillet. Add shallot, vinegar, and half of orange segments. Season with salt and simmer until thick, about 4 minutes. Thinly slice duck and serve over frisée with pan sauce and remaining segments.
7 min