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Photo of Duck a l’orange by WW

Duck a l’orange

7
Points® value
Total Time
40 min
Prep
12 min
Cook
28 min
Serves
4
Difficulty
Moderate
The secret to reducing the points in this dish is to remove all the fat before cooking the duck. Change the flavor of the sauce by add a little fresh ginger or cumin

Ingredients

Uncooked duck without skin

1 pound(s)

Olive oil

1 tsp(s)

Kosher salt

½ tsp(s)

Black pepper

¼ pinch(es), freshly ground, more to taste

Olive oil cooking spray

1 spray(s)

Unpacked brown sugar

⅓ tbsp(s)

Water

2 tbsp(s)

Fresh orange juice

⅓ cup(s)

Chicken broth

1½ cup(s)

Sherry vinegar

2 tbsp(s)

Orange-flavoured liqueur

1 fl oz

Shallots

2 tbsp(s), minced

Unsalted butter

1 tbsp(s)

All-purpose flour

1 tbsp(s)

Orange zest

1 tbsp(s), julienne

Orange

2 medium, sectioned

Instructions

  1. Rub duck with olive oil, salt and pepper. Spray skillet with cooking spray and heat over a medium to medium-high heat. Pan-sear the breasts for about 10 minutes per side. Set aside.
  2. Place brown sugar and water in a sauce-pan over a medium-high heat, stir until sugar dissolves and mixture starts to become syrup. Turn down the heat and add orange juice, sherry vinegar and orange liqueur and cook until syrup is dissolved. Add shallots.
  3. In another small sauce-pan, melt butter and add flour, stirring constantly, for about 3 minutes. Add chicken broth and whisk so no lumps form. Add the orange syrup and orange zest, simmer until the zest is tender, about 4 or 5 minutes.
  4. Arrange the duck breasts on a platter and cover with fresh orange sections and orange sauce.

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