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Duck in orange sauce blends rich poultry with citrus — an Italian-French masterpiece. This high protein mediterranean dish is a fresh, elegant family dinner with bold, complex flavors.
Score the duck skin diagonally without cutting into the meat. Pat dry, and season both sides of the duck breasts with salt and black pepper.
Heat olive oil in a large heavy skillet over medium heat. Place duck breasts skin side down and cook for 8–10 minutes until much of the fat is rendered and the skin is crisp and golden. Adjust heat as needed so skin browns but does not burn.
Flip duck breasts and add sliced shallots to the pan. Cook for 3–4 minutes until duck is medium rare and shallots are softened. Remove duck and let rest, tented with foil.
Discard most of the rendered fat, keeping about 1 tbsp in the pan. Deglaze pan with white wine, scraping up browned bits. Add orange juice, orange zest, and sugar. Stir and simmer sauce over medium-low heat until thickened, about 8 minutes.
Whisk in unsalted butter to finish the sauce. Slice rested duck, arrange on plates, and spoon the orange sauce with shallots over top. Serve immediately, garnished with extra orange zest if desired.
