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Seared Duck Breasts with Orange Bourbon Molasses Sauce is a quick way to enjoy duck, a healthy protein, on a weeknight. Yes, I said a weeknight. Duck breasts take 22 minutes to cook and just a few minutes to make a zesty sauce while the breasts rest. I think we can all handle that, don’t you?
I recently made Seared Duck Breasts with Orange Bourbon Molasses Sauce at the Fantastic Food Fest in January for a hungry crowd then turned around and made it again on IndyStyle to promote the upcoming Indianapolis Home Show. Both times it was a HIT and everyone was shocked at how fast this dish came together. I think duck is getting a bad wrap for being hard to prepare. Nothing could be further from the truth! Plus- Maple Leaf Farms makes it easy to find new ways to discover duck on their website- check it out for recipes and tips!
Did you SEE the duck bacon guacamole I made on WTHR and IndyStyle?? Come on- check it out!
You can make this whole dish in a 12-14 inch non-stick saute pan. I say non-stick because I want to create the best environment for your duck breast recipe to succeed. If you are not a fan of Teflon, then by all means use stainless steel. What is important for this recipe is that you use something that is oven safe as you will be placing this in the oven to finish.
I make this all in the same skillet- the duck breasts can rest on a plate covered in foil while you make the sauce. If you are pressed for time then by all means make the sauce in a separate sauce pan. It will be successful no matter what you do. When the duck is done, cooked to a temperature of 145 degrees, thinly slice and drizzle with the sauce. I like this served over sweet potatoes.
Have you ever had duck? Did you know that Maple Leaf Farms is based out of Indiana?
Let me know if you make this Seared Duck Breasts with Orange Bourbon Molasses Sauce recipe. It’s pretty fantastic!
Total Servings 4
5 minPrep (inc. refrigeration & rest time)
22 minCook Time
27 minTotal Time
Ingredients
- 4 boneless duck breasts
- 2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1 C orange marmalade
- 1/4 C bourbon
- 3 TB molasses or sorghum (even maple syrup)
- 1/4 tsp ground ginger
- 1 TB fresh lemon juice
- 1/4 tsp dried crushed red pepper
Instructions
- Score duck breast skin at 1/4-inch intervals, being careful not to cut into breast meat. Rotate breasts; score again making a criss-cross pattern. Season with salt and pepper. Preheat pan on medium-low heat. Cook breasts skin side down for about 8- 12 minutes or until fat is rendered and skin is crisp and brown. Turn breasts over and cook 1-2 minutes.
- Then place breasts in 375 degree oven for 8-10 minutes or until internal temperature reaches 155 degrees.
- Combine marmalade, bourbon, molasses, ginger, lemon juice, and crushed red pepper in a small saucepan. Allow to simmer until thickened, about 10 minutes.
- Brush over duck in pan. Let breasts rest 2-3 minutes before slicing.
