Orange and red wine duck breast

Gorgeous warming, winter flavours


Duck and orange is a classic combination and this flavour-filled dish makes a simple but celebratory meal. You’ll be surprised how easy it is to make.

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  • Lightly score parallel lines on the skin of each duck breast, without completely cutting through it.
  • Season each breast with a little sea salt and pepper. Warm up a heavy duty or non-stick frying pan without any oil.
  • Once hot, add the duck breast (skin side down) and sear it on medium high heat for 3-4 minutes until the skin is crispy and golden, then turn it and sear the other side for two minutes. Remove the breasts and place aside, covered to keep warm.
  • Discard half of the fat in the pan released from the duck. Add a tablespoon of extra virgin olive oil, the garlic, rosemary, sage and flour — if using.
  • Cook on a low-medium heat for a couple of minutes. Then add the orange juice, red wine, a pinch of salt and pepper and leave to cook on low-medium heat for 8-10 minutes, stirring occasionally.
  • Once the sauce has reduced a little, return the duck breasts, skin side up and the orange slices. Coat each breast with the sauce and cook for 5-6 extra minutes.
  • Remove the breast and place on a cutting board to rest for 3-4 minutes. Meanwhile, check if the sauce is thick enough, or else cook for an additional few minutes.
  • Serve hot, by slicing the breast into diagonal slices, adding the gravy with the orange slices on top.

2 duck breasts, skin on (approx. 170g each)

1 tbsp extra virgin olive oil

2 cloves of garlic, crushed

2-3 stalks fresh rosemary

4-5 sage leaves

¼ tsp flour (optional)

80ml red wine (approx.)

120ml freshly squeezed orange juice (approx.)

½ orange, sliced into rounds

Salt and freshly ground black pepper to taste

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