Duck a l'Orange Recipe

1/2 teaspoon olive oil

2 boned, skinned duck breast halves (about 8 oz. each) or 1 lb. boned, skinned chicken thighs

1 red onion (7 oz.), peeled, halved, and thinly sliced crosswise

1 cup orange juice

2/3 cup fat-skimmed chicken broth

1/4 cup orange marmalade

1 teaspoon lemon juice

1 teaspoon red wine vinegar

1 orange (8 oz.), rinsed, halved, and very thinly sliced crosswise (end pieces and seeds discarded)

1 cup couscous

1/4 cup medium-size green olives such as Picholine, pitted and coarsely chopped

Salt and pepper

Step 1

Pour olive oil into a 10- to 12-inch nonstick frying pan over medium-high heat. Add duck breasts and cook, turning once, until well browned on the outside and barely pink in center of thickest part (cut to test), 12 to 15 minutes total. With tongs, transfer duck to a rimmed plate and cover with foil.

Step 2

Add onion to pan and stir often until limp, about 5 minutes. Add orange juice, broth, marmalade, lemon juice, vinegar, and orange slices; boil, stirring occasionally, until mixture has thickened and is reduced by half, about 15 minutes.

Step 3

Meanwhile, in a 1- to 2-quart pan over high heat, bring 1 1/4 cups water to a boil. Stir in couscous, cover, and remove from heat. Let stand 5 minutes.

Step 4

Pull duck into 2-inch-long shreds, or cut into 2-inch pieces or 1/4-inch-thick slices. Add to orange sauce along with any accumulated juices and the olives; stir until mixture is hot. Add salt and pepper to taste.

Step 5

Gently fluff couscous with a fork. Spoon onto plates and top equally with duck and sauce.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories567

% Daily Value *
Total Fat 3.6g5%

Saturated Fat 0.4g2%
Cholesterol 159mg53%
Sodium 478mg21%
Total Carbohydrate 96g35%

Dietary Fiber 4.9g18%
Protein 43g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Duck a l’Orange