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Crispy Duck Breast with Orange Sauce

[1]Serves 4-6

Free of: Gluten and top allergens



  1. Using a sharp knife, score the fat of each duck breast in a criss-cross formation. Season duck on both sides with salt and pepper.
  2. Heat 1 tbsp of olive oil in a sauté pan over medium heat. Sear duck, fat side down 4-6 minutes, then cook for same time on other side, until golden brown and cooked through. Remove duck to a plate to rest.
  3. For the sauce: heat remaining 1 tbsp of oil in a medium saucepan. Add shallots and garlic. Cook over medium heat for 2 minutes, stirring often.
  4. Add orange juice, stock and cornstarch. Bring to a boil. Reduce heat and simmer, until liquid has reduced by half and thickened.
  5. Slice duck thinly and arrange on a platter as your elegant food centerpiece. Drizzle with orange sauce and serve.


Recipe by Simon Clarke

First published in Allergic Living magazine.
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