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For the sauce

  • 3 Tbsp Buckwheat honey
  • 1/2 cup Orange juice
  • 1/4 Cup Chicken stock
  • 1/8 Cup Cider vinegar
  • 1 Tbsp Orange blossom water
  • 1/2 Tbsp Ras el hanout
  • 2 Tbsp Butter, unsalted
  • Salt + Black pepper

To serve

  • 1ea Duck breasts
  • 1/4 Cup Orange sauce
  • 1ea Cara cara oranges
  • 1 Cups Spinach
  • Salt + Black pepper
  • Mint leaves for garnish

Duck a L’orange

Ludo à la Maison Season 11 Episode 8...Duck a L’orange


For the sauce

  1. In a small saucepan, bring the honey to a boil over high heat.
  2. Add the vinegar and bring back to a boil.
  3. Add the juice, stock, orange blossom water, butter and ras el hanout.
  4. Return to a boil and cook over moderately high heat until reduced by half.
  5. Season the sauce with salt and pepper. Keep warm.


To serve

  1. Using a knife, deeply score the skin of the duck breast every 1/2 inch in a crosshatch pattern. Season with salt and black pepper
  2. Add the duck breast, skin side down, to a saute pan over medium heat and cook until the skin is crispy and the fat is rendered.
  3. Turn the breasts and put in an oven set at 400 degrees for about 8 min or until medium.
  4. Remove from the pan keeping the fat and set aside to rest.
  5. Using a peeler, remove the zest from the orange being careful to get as little of the while pith as possible and cut into a very fine julienne.
  6. Take the orange and remove all the skin. Using a sharp knife, cut out each supreme.
  7. Return the skillet with the duck fat to high heat and add the spinach and swirl the skillet until they are wilted and fragrant, 20 seconds.
  8. Add the orange zest and supremes to the sauce and let warm through and cook a little.
  9. Slice the duck breasts. Arrange the breasts and the spinach on plates and drizzle with the sauce. Garnish with mint chiffonade.

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