By Nigella Lawson
- Total Time
- 20 minutes, plus 1 to 24 hours' marinating
- Rating
- 4(176)
- Notes
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Featured in: AT MY TABLE; Why a Duck? Because It's Simple Yet Still Grand
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Ingredients
Yield:6 servings
- ½cup red wine
- 1tablespoon chili oil
- 1tablespoon Worcestershire sauce
- 1tablespoon soy sauce
- 1orange, juiced, rind cut into strips
- 4whole duck breasts, skin and fat removed
- Olive oil
- 2tablespoons sliced chives, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
207 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 22 grams protein; 238 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind. Mix well and add duck breasts. Seal bag and mix again. Refrigerate for at least 1 hour or up to 24 hours.
Step
2
Remove duck from marinade and shake off excess liquid. Heat and lightly oil a grill, ridged skillet or heavy flat skillet. Cook duck breasts to taste, turning frequently, 10 to 15 minutes. If desired, cooked breasts may be wrapped in foil and held for 10 minutes until serving.
Step
3
To serve, thinly slice breasts diagonally and arrange on a serving plate. Pour any juices in pan or foil on top. Garnish with chives, and serve.
Ratings
4
out of 5
176
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Cooking Notes
Doug S.
Please note that in my previous note, I incorrectly said I cooked it 10 minutes per side. I should have said I cooked it 5 minutes a side or a total of 10 minutes a side.
jesse
Nice flavors for the marinade in this recipe, and that is all I am using this recipe for. VERY poorly-written recipe, since the photos of the lovely grilled duck breasts with SCORED and browned fat skin, obviously does NOT MATCH the ingredient instructions of «duck breasts with skin and fat removed»! Doesn’t someone check the recopies prior to publishing!? Using this marinade, then switching to peppercorn crusted seared duck breasts in red wine shallot sauce.
Doug S.
This recipe couldn't be any easier. I cooked this using a grill pan over medium heat for 10 minutes per side. This resulted in breasts cooked medium rare which was fine. If you prefer your duck breasts rarer, 8 minutes total should be fine. Although the total time will depend on the size of the breasts, don't cook them 15 minutes unless they're really large. If you do, they're likely to be overlooked to the point of dryness.
Unless you use optional foil (I wouldn't), there won't be juices.
Jy
You don't flip often. Low-medium heat on the fat side (make sure you score-hatch the skin) for about 10 then another 3 -ish on the flesh side for medium rare (135). That means you remove it at 130 tops.
Es
OMG. I frequently do duck breasts (actually one breast) for dinner for the 2 of us but I don't normally marinate the breast. I did not remove the skin or fat but marinated as directed for about 6 hours. My chili oil smelled rancid so I used a few drops of a hot yuzu sauce instead. With a hot grill pan the excess fat was caught in the grooves and the duck breast was perfectly moist and medium rare in maybe 12 minutes. It rested a bit. Served with grated carrot, kohlrabi, and radish salad.
roberta
Instead of strips of orange peel I zested the orange peel. Works very well…better than the strips of peel. Scored the skin through the fat. Sautéed skin down to render fat then flipped over. Cooked for about 20 minutes (total cooking time) covered in non stick pan. Utterly delicious.
Eve Ann
use less salt so less worschteshire.
jesse
Nice flavors for the marinade in this recipe, and that is all I am using this recipe for. VERY poorly-written recipe, since the photos of the lovely grilled duck breasts with SCORED and browned fat skin, obviously does NOT MATCH the ingredient instructions of «duck breasts with skin and fat removed»! Doesn’t someone check the recopies prior to publishing!? Using this marinade, then switching to peppercorn crusted seared duck breasts in red wine shallot sauce.
Paul
Sounds good but I will score the skin to allow fat to render, and then marinate breasts. I'll pan fry the duck skin side down until skin is crispy dark golden brown and fat is rendered. I'll finish cooking in a 400 degree oven until flesh registers 125 - 130 degrees.
epmolander
This was not delicious. It was dry and "livery" tasting. It needed some sort of sauce.
Kate
I skinned the breasts, rendered them for duck fat, used that for roasted potatoes. SO GOOD.The marinated breasts, cooked 5 min per side on a grill pan, then loosely wrapped to rest in foil for 5 min, came out perfectly medium rare. I reduced the marinade while the breasts cooked and then added the juices from the foil at the end. Also used the oil from the top of our jar of chili crisp (Fly by Jing) and it gave the duck and the reduction a nice Szechuan kick.
Susan, Luxembourg
I rarely use olive oil for frying - it doesn’t like very high temperatures. A little bit of the duck fat is better. I also made the bean salad that she gives in the article substituting dried tomatoes and some of the oil they were in for cherry tomatoes.
JBH
Simple and delicious. Keep to a maximum of 5 minutes per side so it isn't overcooked.
Em
Delicious! I left on the fat and scored it before marinating and cooking. Very yummy! Save the fat for other cooking projects.
Fern
Cook 10 mins per side for rare
Jamie
Okay. I was having a melt down when the duck burned in the skillet. What I learned. It's actually really good. But, do use a high temp oil. I'd do about 8 minutes on each side and put in foil for about 5 minutes. I cooked down the marinade, add a couple table spoons of sugar, some butter, and more red wine. Use it to drizzle on the duck, don't saturate it. Or do a basic red wine sauce. I served it with a lemon couscous and sauteed vegetables.
Jamie
Olive oil is a really bad idea for this recipe. Use Peanut oil.
Jamie
A stove top cooking temperature would have been nice for this recipe. Just sloppy recipe all around.
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