Pan-Roasted Duck with Orange Compote Sauce

Pan-roasted duck breast served with a sweet and tangy white wine and orange segment reduction sauce.

Duck Main Course High Protein Gourmet Orange

Estimated Nutrition

Calories

512.5

kcal / serving

512.5 kcal total

Carbs

18.2g

per serving

18.2 g total

Fat

34.8g

per serving

34.8 g total

Protein

22.4g

per serving

22.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

null

Cornflour

Mixed into a paste with water

Fruits

0.5

piece

Orange

Peeled and segmented

Liquids

100

White Wine

null

Meat

0.5

piece

Duck Breast

null

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

null

Method

Preheat the oven to 200°C.

Rub the duck with olive oil and season with salt and pepper.

Fry the duck skin-side down in a pan for five minutes.

Discard excess fat, flip the breast, and roast in the oven for eight minutes.

Rest the meat for one minute.

Heat orange segments in a pan and stir in the caster sugar.

Add wine and cornflour paste and simmer until reduced by half.

Serve the duck breast with the sauce spooned around it.