Best 3 Air Fryer Duck Breast With Honey Orange Sauce Recipes

Discover the art of preparing an exquisite dish with our comprehensive guide to cooking Air Fryer Duck Breast with Honey Orange Sauce. This flavorful recipe combines the richness of duck breast, tantalizing honey, and the vibrant zest of oranges, creating a symphony of flavors that will delight your palate. Get ready to embark on a culinary adventure as we unravel the secrets behind this delectable dish, ensuring a perfect balance of textures and flavors in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY ORANGE DUCK

Honey Orange Duck image

Make and share this Honey Orange Duck recipe from Food.com.

Provided by CJAY8248

Categories Whole Duck

Time 4h10m

Yield 1 duck, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 whole duck, 4 lbs
3 whole star anise
1 sprig parsley
1/4 cup soy sauce
1/2 cup orange juice, fresh
2 tablespoons honey
2 tablespoons sherry wine
1 teaspoon salt
1 teaspoon ginger juice
water (enough to cover duck)

Steps:

Boil water in a large kettle.
Place duck, anise and parsley in boiling water; cook 10 minutes.
Remove duck from water; let cool on rack for 2 hours.
Preheat oven to 350*.
Bake duck on rack in a roasting pan for 1 1/2 hours.
Mix orange juice, soy sauce, honey, sherry, salt and ginger juice.
Pour half of mixture into cavity and brush remaining mixture on duck.
Bake 30-40 minutes more; basting every 10 minutes during the last 1/2 hour of baking.
Transfer duck to a platter.
Garnish with orange slices.
Serve hot.

Nutrition Facts : Calories 912.4, Fat 83.2, SaturatedFat 27.9, Cholesterol 160.6, Sodium 1192.8, Carbohydrate 9.3, Fiber 0.2, Sugar 7.9, Protein 25.7

DUCK BREASTS WITH ORANGE, HONEY AND TEA SAUCE

Duck Breasts with Orange, Honey and Tea Sauce image

If you've never tried duck - this is THE recipe with which to make the introduction. If you love duck, you'll love this way of making it - elegant, flavourful and easy. From Bon Appetit, April, 2000.

Provided by evelynathens

Categories Duck

Time 33m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 muscovy boneless duck breast halves (about 1 3/4 pounds total)
3/4 cup chopped shallot
2 1/4 cups canned low sodium chicken broth
1 1/2 cups orange juice
4 1/2 teaspoons earl grey tea leaves or 5 tea bags, leaves removed from bags
1 tablespoon honey
3 tablespoons butter, cut into small pieces
orange section (optional)

Steps:

Preheat oven to 450°F.
Pierce skin of duck breasts all over with fork.
Sprinkle duck with salt and pepper.
Heat heavy large skillet over high heat.
Add duck breasts, skin side down, to skillet.
Cook until skin is well browned, about 4 minutes.
Turn duck breasts over; cook 2 minutes.
Remove from heat.
Set rack in roasting pan.
Transfer duck breasts to rack (reserve drippings in skillet).
Roast duck to desired doneness, about 20 minutes for medium-rare.
Meanwhile, heat drippings in skillet over medium heat.
Add shallots and sauté until beginning to brown, about 5 minutes.
Tilt skillet; push shallots to higher end of skillet, allowing drippings to flow to lower end.
Spoon off drippings and discard.
Add broth, orange juice and tea leaves to skillet.
Boil until mixture is reduced to 1 1/4 cups, about 17 minutes.
Pour mixture through strainer set over bowl, pressing on solids to extract as much liquid as possible.
Discard solids in strainer.
Return liquid to same skillet.
Add honey; bring to simmer.
Whisk in butter.
Season sauce with salt and pepper.
Thinly slice duck breasts crosswise.
Fan slices on each of 4 plates, dividing equally.
Spoon sauce around duck.
Garnish with orange segments, if desired.

Nutrition Facts : Calories 228.4, Fat 11.4, SaturatedFat 6.3, Cholesterol 54.9, Sodium 144.9, Carbohydrate 20.7, Fiber 0.2, Sugar 12.3, Protein 12.4

SEARED DUCK BREAST WITH RED WINE JUS AND ORANGE, OLIVE OIL MASH RECIPE BY TASTY

Seared Duck Breast With Red Wine Jus And Orange, Olive Oil Mash Recipe by Tasty image

Here's what you need: duck breasts, sea salt, pepper, garlic, fresh rosemary, potato, butter, milk, orange zest, olive oil, salt, pepper, flour, red wine, cranberry sauce, honey, orange, chicken stock, salt, pepper, orange zest, fresh rosemary

Provided by Evelyn Liu

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 22

Ingredients

4 duck breasts
4 teaspoons sea salt
4 teaspoons pepper
8 cloves garlic
4 sprigs fresh rosemary
1 ½ cups potato
2 teaspoons butter
1 oz milk
orange zest, half an orange
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
½ teaspoon flour
½ cup red wine
3 teaspoons cranberry sauce
2 teaspoons honey
1 orange, juice of
¼ cup chicken stock
½ teaspoon salt
½ teaspoon pepper
orange zest, of half an orange, to serve
fresh rosemary, to serve

Steps:

Preheat the oven to 180˚C (350˚F).
Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
Season each side of the duck breast with 1 teaspoon of salt and pepper each.
Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for 1 minute.
Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.
For the mashed potato, chuck all the ingredients in the boiled potato, mix well.
For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce.
To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.
Enjoy!

Nutrition Facts : Calories 365 calories, Carbohydrate 31 grams, Fat 14 grams, Fiber 3 grams, Protein 25 grams, Sugar 11 grams

Tips:

Choosing the Right Duck Breast: Look for duck breasts that are firm and have a nice layer of fat. Avoid breasts that are too thin or have bruises or discoloration.
Scoring the Duck Breast: Scoring the duck breast helps the fat render more easily and ensures that the meat cooks evenly. Use a sharp knife to make shallow diagonal cuts in the skin, being careful not to cut into the meat.
Seasoning the Duck Breast: Season the duck breast generously with salt, pepper, and any other desired seasonings. You can also add a rub or marinade to enhance the flavor.
Cooking the Duck Breast: Preheat your air fryer to 400°F (200°C). Place the duck breast in the air fryer basket, skin side up. Cook for 10-12 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Making the Honey Orange Sauce: While the duck breast is cooking, make the honey orange sauce. In a saucepan, combine orange juice, honey, soy sauce, rice vinegar, and ginger. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the sauce has thickened.
Finishing the Dish: Once the duck breast is cooked, remove it from the air fryer and let it rest for a few minutes. Slice the duck breast and serve with the honey orange sauce.

Conclusion:

Air fryer duck breast with honey orange sauce is a delicious and easy-to-make dish that is perfect for any occasion. The duck breast is cooked to perfection in the air fryer, resulting in a tender and juicy meat. The honey orange sauce adds a sweet and tangy flavor that complements the duck breast perfectly. This dish is sure to impress your friends and family, and it is a great way to enjoy duck breast at home.