Ingredients for 2 people
For the duck breast & marinade
2 duck breast fillets (approx. 200-250 g each)
1 cinnamon stick
2 star anise
3 cardamom pods
2 bay leaves
5 juniper berries
1 tsp black peppercorns
2 garlic cloves, crushed
3 tbsp soy sauce
2 tbsp honey
1 tbsp olive oil
300 ml orange juice
Salt
For the orange sauce
Juice of 2 oranges
1 tbsp sugar or honey
75 ml chicken or vegetable stock
1 tbsp butter
Salt, pepper
Preparation:
Prepare the marinade: Briefly toast the star anise, cinnamon stick, cardamom pods, bay leaves, juniper berries, and peppercorns in a small pan without oil until fragrant (approx. 1-2 minutes). Then mix with orange juice, soy sauce, honey, olive oil, and garlic.
Marinate the duck breast: Score the skin of the duck breast in a diamond pattern, being careful not to cut into the meat. Rub the marinade all over and marinate in the refrigerator for at least 1 hour (preferably 4-6 hours).
Fry the duck breast: Heat a pan without any additional fat. First, sear the duck breast skin-side down for about 6-7 minutes, until the skin is golden brown and crispy. Then turn and sear the other side for 2-3 minutes. Then place the duck breast in a preheated ovenproof dish and finish cooking in the oven at 80-90°C until the internal temperature reaches 56-58°C (for pink, juicy duck breast). A meat thermometer is highly recommended!
Sous-vide duck breast: Gently cook the duck breast in an airtight bag in a water bath at a constant 65°C. This corresponds to the perfect core temperature for duck breast.
To prepare the orange sauce: Heat the orange juice with sugar (or honey) in a small saucepan and reduce by half. Add the stock and reduce slightly again. Season with salt and pepper and, just before serving, stir in the butter to thicken the sauce and make it velvety. Pour the sauce over the duck breast.
Nice to know: Duck has been one of the most popular types of poultry in the human diet for millennia. Wild ducks were domesticated as early as ancient China – archaeological finds show that duck farming was practiced there as early as 1000 BC. A rich duck culture developed, particularly in Chinese cuisine, whose most famous dish to this day is Peking duck. This was served at the imperial court of the Ming Dynasty as early as the 14th century and was considered a symbol of prosperity and festivity.
Duck also has a long culinary tradition in Europe. Even the Romans bred ducks and used them in elaborate banquets. In the Middle Ages, duck increasingly found its place in the kitchens of the nobility and monasteries, as it was considered more refined than chicken but more readily available than goose. It became a particular specialty in France – for example, as "Canard à l'orange," which became popular at the court of Louis XIV in the 17th century. The combination of meat and fruit (especially citrus fruits) was very popular, as it was considered elegant and "modern." Seville oranges (bitter oranges) were an expensive import from the Mediterranean and therefore a symbol of luxury.
This dish became so popular in French court kitchens that it was later refined and standardized in the great cookbooks of the 18th century – the modern Canard à l'orange is thus directly descended from this early version.
