I enjoy cooking duck breasts, as it is tasty and nutritious. It is a special dish that I usually cook not only in the holidays and special occasions, but all year around whenever I can.

Unlike chicken and other poultry, the duck breasts should be eaten rare. It is an outstanding dish if cooked perfectly and in this recipe; I will show you how to cook the perfect duck breasts as a professional chef with very easy and simple tips.

INGREDIENTS:

1 pound about 2 duck breasts.

1 orange cut into wedges

1-tablespoon duck fat

2 cups orange juice

Salt/freshly ground pepper to taste

STEPS:

Preheat oven to 375 degrees.

Dry the duck breasts with paper towel and start scoring the fat in two directions to create a crosshatch pattern.

It is very important to cut through the fat and not into the meat of the breasts.

Season the breasts with salt and freshly ground pepper.

Heat a nonstick pan over high heat, when hot add the duck fat (it can bear high temperatures without smoking or altering its flavor and makes the skin crispier) and sear the duck skin side down.

Remove the excess fat from the pan (to give the skin a beautiful brown color crust).

Keep searing on both side until crispy brown, bake for about 4 to 5 minutes.

For the sauce;

In deep saucepan over medium heat, pour the orange juice and let simmer to half and set aside.

Cut the orange into wedges and mix with the orange reduction.