Duck Breast with Orange Sauce
Duck Breast with Orange Sauce is a classic French dish featuring a seared, skin-on duck breast served with a bright, tangy sauce made from orange juice, zest, and often a splash of vinegar or liqueur. The rich, fatty duck meat is perfectly balanced by the citrusy, slightly sweet sauce. It is a staple of bistro cuisine and a beloved example of French culinary technique.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates coming primarily from the sauce. It provides significant amounts of iron, zinc, and B vitamins, particularly niacin and B6. A typical serving contains roughly 450-550 calories.
Nutrition breakdown
| Calories | 500 kcal |
| Protein | 35 g |
| Carbs | 10 g |
| Fat | 36 g |
| Fiber | 0.5 g |
| Sugar | 8 g |
| Sodium | 480 mg |
| Niacin (B3) | 9 mg |
| Vitamin B6 | 0.6 mg |
| Iron | 3.5 mg |
| Zinc | 3.2 mg |
| Phosphorus | 280 mg |
| Selenium | 28 mcg |
| Potassium | 350 mg |
| Cholesterol | 110 mg |
Per 1 serving (150 g cooked duck breast + 60 g sauce) · estimated, varies by recipe
💡 What's interesting
The combination of duck and orange (canard à l'orange) is a iconic pairing in French gastronomy, demonstrating the classic principle of balancing rich, fatty proteins with acidic, fruity sauces. Nutritionally, duck is a leaner red meat than beef, offering a good source of heme iron which is more easily absorbed than plant-based iron.
