Seared Duck Breasts

with Blood Oranges

Makes 4 servings


  • 2 Duck Breasts (medium size)
  • Kosher Salt
  • Freshly Ground Pepper
  • 1 Shallot, chopped
  • 2 Tbsp. Sherry Vinegar or Red Wine Vinegar
  • Frisée Salad (for serving)


1. Score skin of duck breasts; season with salt and pepper. Place skin side down in a cold medium skillet; cook over low heat until fat is rendered and skin is dark golden, 12–15 minutes. Turn duck, increase heat to medium, and cook 2 minutes. Transfer to a plate.

2. Cut, peel and white pith from oranges. Cut along sides of membranes to release segments into a medium bowl.

3. Pour off all but 2 Tbsp. fat from skillet. Add shallot, vinegar, and half of orange segments. Season with salt and simmer until thick, about 4 minutes.

3. Slice the Duck thinly and serve over frisée with pan sauce and remaining segments.

Recipe & Image Sourced from Epicurious

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