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Blood Orange Seared Duck Breasts

A Vinegar Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

20 minutes


2-4 people


  • 2 medium duck breasts
  • Kosher salt and freshly ground pepper
  • 4 blood oranges
  • 1 shallot, chopped
  • 2 Tablespoons Sherry Reserva Vinegar
  • Frisée (for serving)


  • Score skin of duck breasts; season with salt and pepper.
  • Place breasts skin side down in a cold medium skillet. Cook over low heat until fat is rendered and skin is dark golden (about 12-15 minutes). Turn duck breasts over, increase heat to medium and cook 2 more minutes. Transfer to a plate
  • Cut the peel and white pith from the oranges. Cut along sides of membranes to release segments into a medium bowl.
  • Pour off all but 2 Tablespoons fat from the fying pan. Add shallot, vinegar, and half of the orange segments. Season with salt and simmer, until thick (about 4 minutes). Thinly slice duck breasts and serve over the frisée with pan sauce and remaining segments.
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