Duck breast with spiced red wine and orange sauce


Duck breast with spiced red wine and orange sauce

Total Time: 35 Mins


  • 6 duck breasts (see note), skin scored
  • 2 eschalots, finely chopped
  • 300ml dry red wine
  • Grated zest and juice of 2 oranges, plus 2 oranges, segmented
  • 2 tbs spiced redcurrant jelly (see note), plus extra to serve
  • 1/3 cup (80ml) demiglaze (see note)
  • 1 tbs extra virgin olive oil
  • 2 tsp red wine vinegar
  • Flat-leaf parsley sprigs, to serve


  1. Preheat the oven to 200°C. Season the duck with salt and black pepper.
  2. Place a non-stick frypan over low heat, then cook the duck, skin-side down, for 5-6 minutes until golden and most of the fat has rendered. Transfer to a baking tray, then roast for 5-6 minutes for medium-rare, or until cooked to your liking. Rest, covered, for 5 minutes.
  3. Meanwhile, drain all but 1 tablespoon of fat from the pan. Add the eschalot and cook over medium heat for 2 minutes, or until soft. Add wine and allow to bubble for 3-4 minutes until reduced by half.
  4. Add orange zest and juice, then allow to bubble for a further 3-4 minutes until reduced by half again. Stir in the jelly and demiglaze, then simmer for 2-3 minutes, stirring, until thickened.
  5. Place orange segments in a bowl and toss with oil and vinegar. Season with salt and freshly ground black pepper.
  6. Slice the duck, then divide among plates. Top with orange segments and parsley sprigs, then drizzle with the red wine sauce and serve with extra jelly.