A Quick Orange Duck Filet Recipe

Let me tell you, there’s something absolutely magical about pairing duck with orange flavors—it’s like combining sophistication with a burst of sunshine, all on one plate.

I love to create the kind of dishes that are both delicious and quick, and my Quick Orange Duck Fillet is a perfect example. This dish combines the rich flavor of duck with the bright, citrusy notes of orange marmalade and zest.

The addition of soy sauce and balsamic vinegar adds depth (and let’s face it, we love the way those two ingredients make the dish taste), while freshly ground black pepper gives it a subtle kick. With high-quality protein from the duck, a hint of sweetness from honey, and a nutritional profile that is hard to beat, this dish delivers on both taste and health.

I promise you, it’s as good for your taste buds as it is good for you.

A Quick Orange Duck Filet Recipe Ingredients

• Duck Fillets: Rich in protein and iron, providing a hearty foundation.
• Orange Marmalade: Adds a sweet and tangy flavor, enhancing the dish’s zestiness.
• Honey: Natural sweetener with antioxidants, balancing savory tones.
• Balsamic Vinegar: Contributes a rich, deep flavor with a hint of acidity.
• Olive Oil: Healthy monounsaturated fats, promoting heart health.
• Garlic: Offers aromatic depth and potential immune-boosting properties.

A Quick Orange Duck Filet Recipe Ingredient Quantities

• 2 duck fillets
• Salt and freshly ground black pepper to taste
• 2 tablespoons soy sauce
• 2 tablespoons orange marmalade
• 1 tablespoon honey
• 1/4 cup freshly squeezed orange juice
• Zest of 1 orange
• 1 tablespoon balsamic vinegar
• 1 teaspoon cornstarch dissolved in 2 teaspoons water
• 2 tablespoons olive oil
• 1 clove garlic, minced

How to Make this A Quick Orange Duck Filet Recipe

1. Dry the duck fillets and sprinkle both sides with salt and freshly ground black pepper.

2. In a small bowl, combine the soy sauce, orange marmalade, honey, freshly squeezed orange juice, orange zest, and balsamic vinegar. Mix until well combined.

3. Medium-high heat is used in a skillet for olive oil. Duck fillets go in skin-side down. There they stay for about 4-5 minutes, long enough for the skin to get crispy and golden brown.

4. Turn the fillets over and cook them for 3-4 more minutes, depending on how rare you want them.

5. Take the duck out of the skillet and allow it to rest on a plate, covered with foil in a non-tight manner. The resting should happen above the skillet and below any open air.

6. Add the minced garlic to the same skillet. Cook for 30 seconds until you can smell its fragrance.

7. Add the orange sauce mixture, making sure to scrape up any brown bits stuck to the bottom of the skillet. Get it to a simmer.

8. Add the cornstarch slurry and continue simmering, stirring often, until the sauce thickens to your desired consistency, 1-2 minutes.

9. Cut the duck fillets into thin slices and set them out on serving plates.

10. Thicken the orange sauce and drizzle it over the duck. Slice the duck and serve it immediately. Above all, if you desire some extra flair, why not garnish it with a bit more orange zest?

A Quick Orange Duck Filet Recipe Equipment Needed

1. Paper towels
2. Small bowl
3. Whisk or fork (for mixing)
4. Skillet
5. Tongs or spatula (for turning duck fillets)
6. Plate
7. Aluminum foil
8. Knife (for mincing garlic and slicing duck)
9. Cutting board
10. Spoon or spatula (for stirring sauce)
11. Measuring spoons
12. Measuring cup

FAQ

• Can I use chicken instead of duck fillets?You can substitute chicken breast for duck fillets, but the cooking time may vary. Be sure to check that the chicken is thoroughly cooked.
• What can I use instead of orange marmalade?You might replace it with apricot jam for a slightly different flavor or use homemade orange jam, if you have it.
• Is fresh orange juice necessary?Although fresh juice is preferred for the maximum taste, you may use purchased orange juice if necessary.
• Can I make this dish ahead of time?You can serve it fresh, but if you want, you can prepare the sauce ahead of time and just reheat it another day before serving.
• What side dishes go well with Orange Duck Fillet?This meal goes really well with roasted vegetables, wild rice, or a fresh green salad.
• How should I store leftovers?Keep any remaining food in an airtight receptacle in the fridge and consume within 2-3 days. Reheat in a gentle manner, so as not to overcook.
• Can I make this dish spicy?Indeed, a pinch of red pepper flakes or a dash of hot sauce can be added to the sauce to achieve a spicy kick.

A Quick Orange Duck Filet Recipe Substitutions and Variations

For duck fillets, swap in chicken breast or pork tenderloin for a milder flavor.
Orange marmalade is a sweet and slightly bitter preserve made from oranges and often enjoyed on toast. If you’re not a fan, however, or if you’re simply out of stock, consider these alternatives.

Apricot jam: Apricot jam is a deliciously sweet and slightly tart alternative to orange marmalade. The flavor of apricot jam is more delicate than that of marmalade, and its kind of sweetness is closer to the kind of sweetness you find in fruity preserves (like peach or strawberry). These features make apricot jam an excellent stand-in for orange marmalade in baked goods.

Peach preserves: Peach preserves (or peach marmalade, for that matter) are another very good alternative to orange marmalade in both sweet and savory dishes. Their flavor is obviously much different from that of orange marmalade, but their level of sweetness and their kind of sweetness are very similar. Peach is a stone fruit, like an apricot. Using peach preserves in place of orange marmalade in baked goods should yield tasty results.
Maple syrup or agave syrup can be substituted for honey, providing a somewhat different sweetness.
Use fresh lemon juice or store-bought orange juice as an alternative to freshly squeezed orange juice.
Olive oil: Substitute with either vegetable oil or canola oil for a neutral flavor alternative.

Pro Tips

1. Score the Skin Before cooking, gently score the skin of the duck fillets in a crosshatch pattern, being careful not to cut into the meat. This helps render out the fat and results in a crispier skin.

2. Room Temperature Rest Allow the duck fillets to sit at room temperature for about 20 minutes before cooking. This aids in more even cooking, particularly in preventing the outside from overcooking while the inside reaches the desired doneness.

3. Use a Meat Thermometer To achieve the perfect doneness, use a meat thermometer. For medium-rare duck, aim for an internal temperature of around 135°F (57°C).

4. Rest the Meat Properly When resting the duck fillets under foil, make sure it’s tented and not tightly covered. This helps preserve the crispiness of the skin while allowing the juices to redistribute evenly.

5. Deglaze Thoroughly When adding the garlic and orange sauce mixture to the skillet, be sure to thoroughly deglaze the pan by scraping up all the browned bits. This adds depth and richness to the sauce’s flavor.