Duck Breast with Orange, Soy & Cinnamon
The ancient Middle-Eastern trick of citrus + fat, turned into stunning dinner-party magic
Food historians tell us pairing citrus with fatty meat is thousands of years old — the acid cuts the richness perfectly. This version blends French duck à l’orange with soy and cinnamon for an unforgettable glossy sauce. Start the day before — surprisingly simple and guaranteed to impress.
Crispy skin, pink centre, sticky-sweet-savoury sauce — pure elegance.
Serves
6
Prep
15 min + 24 hr marinade
Cook
20 min
Start
Day before
Ingredients
- 3 large duck breasts (skin on)
- 4 oranges (zest of 1 + juice of 3 + segments from 1)
- 1 tablespoon honey
- 200 ml soy sauce
- 1 tablespoon ground cinnamon
- Knob of butter (for finishing the sauce)
- Salt & freshly ground black pepper
Method
Day before: Zest 1 orange and juice 3 oranges. Carefully peel and segment the remaining orange (remove all pith).
1. Score the fatty skin of the duck breasts in a diamond pattern (don’t cut into the meat). Place in a dish with a lid.
2. Mix the orange juice, zest, soy sauce, honey and cinnamon. Pour over the duck, cover and refrigerate for 24 hours, turning occasionally.
On the day: Preheat oven to 200 °C (180 °C fan).
3. Remove duck from marinade (reserve everything!). Pat breasts very dry and season with salt.
4. Place duck skin-side up in a cold oven-proof pan and put straight into the hot oven. Cook for 10–15 minutes (10 min = rare, 15 min = medium).
5. Meanwhile, pour half the marinade plus the orange segments into a small saucepan. Reduce by half (about 5 minutes).
6. Remove duck, rest 5 minutes. Add pan juices to the sauce, whisk in a knob of cold butter.
7. Slice duck, arrange on a platter, spoon over the glossy sauce and segments. Serve with green beans and Sarlat potatoes (recipe below).
Classic Potatoes Sarladaises
The only potato side you’ll ever need with duck
Ingredients (serves 6)
- 1 kg waxy potatoes (Desirée, Charlotte or similar)
- Goose fat or duck fat – 4–6 heaped tablespoons
- 4 garlic cloves, finely chopped
- Handful fresh parsley, finely chopped
- Sea salt & freshly ground black pepper
Method
1. Peel potatoes and slice into 3–4 mm thick rounds (use a mandoline if you have one).
2. Rinse slices in cold water, then pat completely dry with a tea towel — this is crucial for crispiness.
3. Heat 4 tablespoons goose/duck fat in a large heavy frying pan over medium heat.
4. Add potatoes in a single layer (work in batches if needed). Cook gently for 15–20 minutes, turning occasionally, until deep golden and crisp on both sides. Add more fat as needed — they should almost confit.
5. When beautifully golden, add the chopped garlic and cook 1 minute until fragrant.
6. Toss with parsley, season generously with sea salt and pepper. Serve piping hot.
Pro tip: Real goose or duck fat is non-negotiable — it’s what makes Sarlat potatoes legendary.
Dinner-party perfection: Start the duck the day before, make the potatoes while the duck rests — effortless Michelin-star vibes.
Real dinner-party food — but surprisingly simple. Start the day before and watch jaws drop.
