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Crispy Duck Breast with Orange Sauce

Posted By Simon Clarke On 2012/12/06 @ 3:05 pm In Celiac, Gluten-free,Christmas, Hanukkah,Eggs,Fish,Main Dishes,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soy,Sulphites,Tree Nuts,Wheat,Winter | No Comments

[1]Serves 4-6

Free of: Gluten and top allergens


  • 2 large duck breasts
  • salt and pepper
  • 2 tbsp olive oil
  • 4 shallots, minced
  • 2 cloves garlic, minced
  • 2 cups (475 mL) freshly squeezed orange juice
  • 2 cups (475 mL) chicken stock [Look for allergen-free, gluten-free brand]
  • 1 tbsp cornstarch


  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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