Duck breast is the perfect protein for a delicious citrusy and sweet sauce. This recipe for Blood Orange and Thyme Glazed Duck is so delicious, you will wish it was blood orange season all year!
Two Ways to Cook Duck Breast
We use two different methods to cook duck breast depending on how much time we have and what we want to accomplish. These methods are Pan Seared or Sous Vide.
Pan-Seared Duck Breast
The easiest way to cook duck breasts is pan-searing. All you need here is a large nonstick skillet, and you are set! The key here is to score the skin side of the duck breast, then place it skin-side down in a COLD skillet to allow the fat to render and achieve a crispy skin.
To learn more and watch a video of this, check out our post for Pan Seared Duck with Cherry Port Sauce.
Sous Vide Cooking
We use sous vide to cook our duck breasts when we want a hands off, no fuss method that results in perfectly cooked duck breast every time. To accomplish this, you will need some type of precision water circulator. We use the Anova, but there are plenty of options on the market now. If you are new to sous vide, and don’t have the equipment, then skip to the pan-seared method below.
We find that the duck breast is much more tender and is always cooked to perfection when we cook it sous vide. This is especially great for larger duck breasts or if you are cooking for a larger group.
Sous Vide Equipment
Here is the list of equipment you need to cook your duck breasts using the sous vide method:
- Precision Cooker
- Sealable Bags (zip top bags work) OR
- Vacuum Sealer and vacuum bags (like this handheld version and bags OR splurge on THIS one)
- Container or large pot
Check out our Amazon Sous Vide Essentials picks!
Buying Duck Breast
There are several different duck breeds that are commonly used for breast meat. Generally, we prefer Moulard or D’Artagnan Rohan. Read more about the different types HERE. We can find these most often in US grocery stores or online either fresh or frozen.
Blood Orange and Thyme Glaze
This Blood Orange and Thyme Glazed Duck Breast has an irresistible sauce that pairs perfectly with the duck. Duck and orange are a match made in heaven, and using blood oranges results in a slightly sweeter sauce that is a gorgeous color! The thyme adds a bit more savory flavor to the overall dish as well.
Check out more dishes like this below: