Cooking time

Duck breast à l’orange

  • Preparation : 15 minutes
  • Cooking : 15 minutes
  • Portions : 4
recette de canard


  • 2 boneless duck breasts with skin on, about 200 g (½ lb) each
  • 60 ml (¼ cup) marmalade
  • 30 ml (2 tbsp) flour
  • 30 ml (2 tbsp) Grand Marnier-style citrus liqueur
  • 250 ml (1 cup) chicken broth
  • 30 ml (2 tbsp) butter


  1. Preheat the oven to 190°C (375°F).

  2. Using a knife, score the skin of the duck breasts in a crisscross pattern, taking care not to cut into the meat. Salt and pepper the duck breasts.

  3. In a large ovenproof skillet, sear the breasts, skin side down, for 2 to 3 minutes over medium-high heat. Turn the breasts over and continue cooking for another 2 minutes.

  4. Turn the breasts over again and brush with 30 ml (2 tbsp) of marmalade.

  5. Transfer the skillet to the oven and bake for 7 to 8 minutes.

  6. Remove from the oven and transfer the breasts to a cutting board. Cover with foil and let stand for 5 minutes before slicing.

  7. Meanwhile, melt the butter over medium heat in a small saucepan. Sprinkle with flour and cook for 2 to 3 minutes. Stir in the rest of the marmalade, the citrus liqueur and the chicken broth while whisking. Bring to a boil. Add salt and pepper. Simmer 2 to 3 minutes, until thickened.

  8. Slice the breasts and serve with the sauce.


Pan-fried pepper and edamame

In a skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Add 1 chopped onion and 1 diced pepper, and sauté for 3 to 4 minutes. Add 15 ml (1 tbsp) chopped garlic and 375 ml (1½ cups) edamame. Continue cooking for 2 minutes. Add 30 ml (2 tbsp) chopped shallots, 15 ml (1 tbsp) soy sauce, 10 ml (2 tsp) toasted sesame seeds, 5 ml (1 tsp) honey and 2.5 ml (½ tsp) of sambal oelek. Season with salt and simmer for 1 minute.

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