“A pretty simple recipe to prepare boneless duck breasts. Good flavor, goes well with a wild rice or mashed potatoes.”

Ingredients Nutrition


  1. Score skin side of duck breast using a sharp knife to make criss-cross cuts just into the fat layer.
  2. Sprinkle skin side with salt and pepper to taste, massaging spice into the cuts in the skin.
  3. Mix orange juice, lemon zest and ginger in a shallow dish.
  4. Add duck skin-side down to the marinade and spoon a little over the meat-side of the breast.
  5. Cover and refrigerate for at least 2 hours, occasionally shift the duck and spoon more over the back side.
  6. Pre-heat a lightly-greased non-stick skillet to medium-high heat.
  7. Sear the duck skin-side down, about 4-5 minutes. You may need to cover the dish as the fat will begin to spatter.
  8. Turn the duck over, and spoon a bit of the marinade into the skillet and over the skin side. Sear flesh side down another 2-3 minutes.
  9. Add about 1/4 cup of the marinade to the skillet and transfer to oven pre-heated to 400 degrees.
  10. Cook an additional 6-10 minutes depending on desired doneness. Depending on thickness 6 minutes will be more medium-rare, 10 will bring it closer to medium-well.
  11. Remove from oven, and transfer duck to a plate. The marinade left in the skillet and be stirred with the duck fat a bit drizzled onto the finished breasts.

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