Honey-Orange Duck Breast
Duck breasts are also delicious grilled or served cold or at room temperature in a salad.
- Thaw packaged duck breasts on a dish in the refrigerator.
- Preheat oven to 375° F.
- Score breasts, making a ½-inch criss-cross pattern without cutting all the way through. Season with salt and pepper.
- Heat skillet to medium.
- Saute skin-side down until fat is rendered and skin is crispy and brown, 8 to 10 minutes.
- Turn, saute 1 to 2 minutes more.
- Place in a baking dish and roast 2 to 4 minutes or to desired internal temperature.
- Let rest 2 to 3 minutes before serving.
We recommend cooking duck breasts at 350° to 400° F. Because duck continues to cook after it is removed from heat, remove 5° before the desired internal temperature on the guide below.
Duck Breasts Internal Temperature Guide
Rare: 125° to 130° F
Medium-Rare: 130° to 140° F
Medium: 140° to 150° F
Medium-Well: 150° to 160° F
Well Done: Not Recommended
The USDA recommends cooking to a minimum internal temperature of 170° F. Use a meat thermometer and check temperature in the center of the meat.
Honey-Orange Marinated Duck Breast
The taste of sweet, juicy oranges is a traditional complement to the full flavor of duck. Marinated with natural honey and orange extract, these boneless breasts are a classic.
8 breasts | 6-7 oz ea
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