Chef's Tip
Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. This helps the fat render more efficiently, resulting in perfectly crisp skin. After cooking, rest the duck breast for a full 10 minutes before slicing to keep the juices from running out.
Instructions
- For the wild rice: Rinse rice in cold water. In a medium saucepan, combine rice, chicken stock, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes until tender and most liquid is absorbed.
- While rice cooks, prepare the duck: Score duck skin in a crosshatch pattern with a sharp knife, being careful not to cut into the meat. Season both sides with 1 teaspoon salt and pepper.
- Place duck breasts skin-side down in a cold, oven-safe skillet. Turn heat to medium-low and cook for 8-10 minutes, pouring off fat occasionally, until skin is golden brown and crisp.
- Flip breasts and cook for 4-5 minutes more for medium-rare. Transfer to a plate, tent with foil, and rest for 10 minutes.
- For the orange sauce: Zest and juice 2 oranges. Slice the remaining orange into thin rounds for garnish.
- In a small saucepan, combine sugar and 2 tablespoons water. Heat over medium heat without stirring until it turns amber, about 5-6 minutes.
- Carefully add vinegar (mixture will sputter), then orange juice, liqueur, duck stock, shallot, garlic, thyme, and star anise. Simmer until reduced by half, about 8-10 minutes.
- Strain sauce through a fine-mesh sieve. Return to pan and whisk in cold butter pieces one at a time. Season with remaining salt to taste.
- Finish the rice: Discard bay leaf. Stir in dried cranberries, toasted almonds, and green onions. Cover and let stand for 5 minutes.
- Slice duck breast thinly against the grain.
Plating
Mound wild rice pilaf in the center of warm plates. Fan sliced duck breast over the rice. Drizzle orange sauce around the plate and over the duck. Garnish with orange slices and fresh thyme sprigs if desired.
Storage & Reheating
Refrigerate leftover duck and sauce separately in airtight containers for up to 2 days. Gently reheat duck in a 300°F oven until warmed through. Reheat sauce in a small saucepan over low heat. The wild rice pilaf can be refrigerated for up to 4 days and reheated in the microwave with a splash of water or broth.
About This Recipe
A signature French preparation dating back to the Renaissance, duck à l'orange balances the richness of duck with the bright acidity of citrus. This version stays true to classical techniques while incorporating modern refinements like the wild rice pilaf. The careful rendering of the duck fat and the balanced orange sauce with hints of star anise create a sophisticated dish that honors the tradition while being approachable for home cooks.