This recipe is perfect for the Christmas Holiday!

Ingredients

Duck

• 2 duck breasts (skin-on)

• Kosher salt & cracked black pepper

• ½ tsp smoked paprika

• ½ tsp garlic powder

• 1 sprig fresh thyme or rosemary

Orange Glaze

• 1 cup fresh orange juice

• Zest of 1 orange

• ¼ cup honey

• ¼ cup chicken stock

• 2 Tbsp Grand Marnier or orange liqueur (optional but elevated)

• 1 Tbsp soy sauce (depth, not saltiness)

• 1 tsp Dijon mustard

• ½ tsp cinnamon

• 1 star anise (optional)

• 1 Tbsp butter (to finish)

Instructions

Prep the Duck

• Pat duck breasts dry.

• Score the skin in a crosshatch pattern without cutting into the meat.

• Season generously with salt, pepper, smoked paprika, and garlic powder.

Render & Crisp the Skin

• Place duck breasts skin-side down in a cold skillet.

• Turn heat to medium.

• Slowly render fat for 8–10 minutes until skin is deeply golden and crisp.

• Spoon off excess fat as it renders (save it!).

Flip duck, add thyme, and cook 1–2 minutes more.
Remove and rest.

Make the Orange Glaze

In the same pan (pour off excess fat, leave about 1 Tbsp):

• Add orange juice, zest, honey, stock, liqueur, soy sauce, Dijon, cinnamon, and star anise.

• Simmer until reduced by half and syrupy.

• Whisk in butter for gloss.

Finish the Duck

• Slice duck breasts.

• Spoon warm orange glaze over the top.

• Garnish with orange zest curls or fresh herbs.