Orange and Sage Glazed Duck Breast
In this duck fare, the succulent and juicy duck breast soaks up all the goodness of the heavy cream and orange sauce that has been spiked with the sage extracts to create a delightful dinner. What makes this combination click is the dark smoky flavour of the duck which fuses well with the bright and bold flavours of the orange and sage juice to create this classic dish.
Servings Prep Time
1People 10Minutes
Cook Time
40Minutes
Servings Prep Time
1People 10Minutes
Cook Time
40Minutes
Ingredients
Instructions
  1. First score the skin on top of the duck breast and then apply both the sides with salt and pepper.
  2. After that, heat a saucepan over medium heat and to this, stir in the butter and sweetener and cook until the butter has slightly browned.
  3. As the butter becomes dark brown, spoon the sage and orange extract into it and cook for a few more minutes until it becomes deep amber coloured.
  4. Meanwhile, place the duck on a skillet along in a cold pan and then heat it over medium high heat. Note: it is not necessary to add oil while cooking the duck.
  5. Cook for further few minutes and then turn them over to see a crispy skin.
  6. Next, spoon the heavy cream to the sage mixture and combine them well.
  7. Now, pour this sauce over the duck breast and allow the duck fat and sauce to mix properly.
  8. Finally, cook the spinach in the same saucepan along with a dash of oil until they are wilted.
  9. Serve the duck breast on top of the wilted spinach and then spoon the sauce over it.
Recipe Notes

Since this is quite a heavy meal, you can either use a smaller duck breast or halve it according to your nutritional requirement. You can substitute the duck breast with chicken breast also.