Recipes

  Ingredients

• 4 duck breasts
• ¾ tablespoons finely grated orange zest
• ¼ cup fresh blood orange juice
• ¼ cup honey
• ½ cup soy sauce
• 2 blood oranges, sliced thinly
• Salt and pepper, to taste
• Citarella sides, for serving

Instructions

1. Score fat of each duck breast in a crosshatch pattern, spacing about ¼ inch apart. Mix orange zest, orange juice, honey, soy sauce, and salt and pepper in a large resealable bag. Add duck, seal bag, and turn to coat. Marinate for at least 6 hours and up to 12 hours.
2. Remove duck breasts from marinade, and set marinade aside. Pat fat side of duck dry and season with salt and pepper. Place duck skin-side down, in a cold large skillet, then set over low heat and cook, shifting breasts in skillet occasionally for even cooking, until fat is rendered and skin is deep golden brown, 12–15 minutes. Turn duck, cover skillet, and cook until it reaches 120° for medium-rare; about 3 minutes. Transfer to a cutting board and rest 10 minutes before slicing.
3. Meanwhile, pour off fat from skillet, then add reserved marinade and blood orange slices, and bring to a simmer. Cook until thickened and check seasoning for salt and pepper.
4. Slice duck breast and transfer to serving dish. Garnish with blood orange sauce and serve with your favorite Citarella sides.