Blood Orange and Thyme Glazed Duck Breast

Blood Orange and Thyme Glazed Duck Breast
Blood Orange and Thyme Glazed Duck Breast

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!

We use sous vide to cook our duck breasts, but you can choose to pan sear if desired. We find that the duck is much more tender and is always cooked to perfection when we cook it sous vide.

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Blood Orange and Thyme Glazed Duck Breast

Recipe by Angela and Mark Course: DinnerCuisine: AmericanDifficulty: Easy


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  • Sous Vide Duck Breasts
  • 2 Duck Breasts (we use Rohan)

  • salt and pepper

  • 4 sprigs of thyme

  • Blood Orange Thyme Glaze
  • 2 tbsp butter

  • 1 shallot

  • 3 tbsp dry white wine

  • ½ cup maple syrup

  • ½ cup chicken bone broth

  • 4-5 medium blood oranges, juiced

  • zest of 1 blood orange

  • 1 tbsp fresh thyme

  • 1 tsp dried thyme

  • salt and pepper to taste


  • Set your sous vide bath temp to 134°. Rinse the duck breast and pat dry with a towel.
  • On the skin and fat side, make a crosshatch of knife cuts almost to the flesh without cutting through the fat completely.
  • Lightly salt and pepper both sides.
  • Add a small amount of olive oil to a hot skillet, then place the breasts in the skillet skin side down. The goal here is to get a nice brown color on the skin side only and partially render the fat. Sear for about 1 minute, peeking to check for a brown color.
  • Remove from skillet and place on a towel to allow excess grease to drip off while you prepare the sous vide bags.
  • Add fresh thyme springs to sous vide bag, then place the duck in the bag and remove excess air. Vacuum sealed bags are preferred, but ziplocks or similar will work as long as you can remove as much air as possible.
  • Fully submerge the bags in the sous vide water bath and allow to cook for 90 min, or up to 2 hrs.
  • About 30-45 min before the duck is ready, begin making the glaze.
  • In a shallow skillet or sauce pan, add two tablespoons of butter and heat on medium until butter begins to turn brown and smells nutty. Once your butter is brown, add chopped shallots and saute until shallots are translucent (approx 3-5 min).
  • Deglaze pan by adding white wine and scraping the browned bits off the bottom. Allow white wine to cook for 5 min.
  • Add remaining ingredients and stir to combine. Allow sauce to simmer and reduce for approximately 15 minutes and strain through a fine sieve. Return to the pan and simmer for another 15 minutes until it thickens and resembles a syrup. Once consistency is reached, keep glaze warm, setting aside until duck is ready.
  • Once the duck has cooked for 90 min, remove bags from water and remove duck breasts discarding thyme springs.
  • Sear in a similar manner as earlier by placing the duck breasts in a hot skillet, skin side down for 1 minute only, then flipping and searing flesh side for 30 s.
  • Remove duck from skillet and thinly slice.
  • Drizzle drizzle over sliced duck breast and enjoy!


  • Equipment: sous vide water circulator (such as Anova), and a large pot or container of water (approx 9qt size)

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