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Orange-glazed duck or chicken Recipe

American · Main course · 70 min total

This sweet and tangy orange glaze transforms duck or chicken into a glossy, flavorful main course perfect for special dinners.

Ingredients

• 4 duck breast halves or 4 chicken breast halves (bone-in, skin-on)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup fresh orange juice (about 2 oranges)
• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

1. Score the skin of duck or chicken in a crosshatch pattern, being careful not to cut into the meat. Season with salt and pepper.
2. Heat a large oven-safe skillet over medium-high heat. Place duck or chicken skin-side down and cook until skin is golden and crisp, about 6-8 minutes. Flip and cook 2 minutes more. Transfer to a plate; drain excess fat, leaving 1 tablespoon in skillet.
3. Preheat oven to 375°F (190°C).
4. In the same skillet, add orange juice, honey, soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer, scraping up browned bits. Cook for 2 minutes.
5. Return duck or chicken to skillet skin-side up. Spoon some glaze over the top.
6. Transfer skillet to oven and roast until internal temperature reaches 135°F (duck) or 165°F (chicken), about 35-45 minutes. Baste with glaze halfway through.
7. Remove skillet from oven; transfer meat to a cutting board and let rest 5 minutes.
8. Place skillet over medium heat. Whisk in cornstarch slurry and simmer until thickened, about 1 minute. Slice meat and serve with glaze.

Tips

• For a less sweet glaze, reduce honey to 2 tablespoons.
• Serve with steamed rice or roasted vegetables.
• Leftover glaze can be stored in the refrigerator for up to 1 week.

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