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Home Geroosterde eendenborst met sinaasappel-glaze en kerstgroenten

Christmas Holidays Main course Duck Winter Christmas dinner

A Christmas dinner calls for a dish that looks stunning and tastes even better. This roasted duck breast with orange glaze is exactly that. Crispy skin, succulent meat and warm winter spices that fill the kitchen with festive aromas. Pair this with beautiful Christmas table decorations and you’ll have a moment on the table no one will forget.

x_ckl_recipe_markerRoasted duck breast with orange glaze and Christmas vegetables Juicy duck breast with an aromatic orange glaze, roasted winter vegetables and a rich jus. This is the Christmas dinner your guests will be talking about for a long time. How to make roasted duck breast with orange glaze and Christmas vegetables? Main course French 4 people 20 min 30 min 5 min 80 min

Take the duck breasts out of the refrigerator 30 minutes before cooking to bring them to room temperature. Score the skin crosswise with a sharp knife, but do not cut into the meat itself.
Rub the duck breasts with salt, pepper, thyme and garlic powder. Let rest for 15 minutes.
Make the orange glaze: put the orange juice, honey, soy sauce and a pinch of cinnamon in a small saucepan. Bring to a boil and simmer over medium heat for 5 to 7 minutes until reduced to a light syrup. Set aside.
Preheat the oven to 180°C (fan 160°C).
Place the duck breasts skin-side down in a cold cast-iron skillet. Put the pan over medium-high heat and cook for 6 to 8 minutes until the skin is golden brown and crispy. Turn over and cook another 2 minutes on the meat side.
Brush the duck breasts generously with the orange glaze and transfer the pan to the preheated oven. Cook for 10 to 12 minutes for pink/medium-rare (internal temperature 58°C) or 14 minutes for cooked through (internal temperature 65°C).
Meanwhile, spread the winter vegetables (parsnip, red beet and carrot cut into pieces) over a baking sheet. Drizzle with olive oil, season with salt, pepper and rosemary. Roast for 25 to 30 minutes in the oven until tender and lightly caramelized.
Remove the duck breasts from the oven and let rest for 5 minutes under aluminum foil. Brush once more with the remaining glaze.
Slice the duck breasts into even slices on a cutting board and serve with the roasted winter vegetables. Spoon the pan juices over the meat as an extra jus.

Christmas Holidays Main course Duck Winter Christmas dinner 4 duck breasts (about 200 g each) Salt and black pepper to taste 1 tsp dried thyme 1 tsp garlic powder 150 ml fresh orange juice (about 2 oranges) 3 tbsp honey 1 tbsp soy sauce 1 pinch ground cinnamon 2 parsnips, peeled and cut into pieces 2 red beets, peeled and cut into pieces 3 carrots, peeled and cut into pieces 3 tbsp olive oil 2 sprigs fresh rosemary Cast-iron skillet Baking sheet Small saucepan Sharp knife Cutting board Meat thermometer Aluminum foil Chopping Board chopping-board Cooking Pots and Sauce Pans cooking-pots-and-sauce-pans Knives knives Christmas christmas Blackwell Barbecue & Grill Box XL – BBQ Tools/Accessories Gift Blackwell BBQ set Blackwell Lid Lifter for Casserole - Dutch Oven - Black Steel - 42 cm Blackwell Deksellifter Cookinglife Frying Pan HexaCook Hybrid Pan ø 20 cm - NON STICK - suitable for all heat sources - ceramic non-stick coating Cookinglife Koekenpan Cosy & Trendy Dinner Plates Baltic Luna ø 27 cm - 6 pieces Cosy & Trendy Dinerbord Braised wild boar with red wine and winter vegetables foodies-gestoofde-wild-zwijn-met-rode-wijn-en-wintergroenten Christmas turkey with herb butter and roasted vegetables foodies-kerstkalkoen-met-kruidentboter-en-geroosterde-groenten Braised duck legs with red cabbage and orange foodies-gestoofde-eendenbouten-met-rode-kool-en-sinaasappel Braised beef cheeks with red wine and winter vegetables foodies-gestoofde-runderwangen-met-rode-wijn-en-wintergroenten

Recipe

Roasted duck breast with orange glaze and Christmas vegetables

Juicy duck breast with an aromatic orange glaze, roasted winter vegetables and a rich jus. This is the Christmas dinner your guests will be talking about for a long time.

Course	Main course
Kitchen	French
Servings	4 people

Preparation time

Preparation time	20 min
Time in oven	30 min
Stiffen up min.	5 min
Total	80 min

Equipment

Cast-iron skillet
Baking sheet
Small saucepan
Sharp knife
Cutting board
Meat thermometer
Aluminum foil

Ingredients

4 duck breasts (about 200 g each)
Salt and black pepper to taste
1 tsp dried thyme
1 tsp garlic powder
150 ml fresh orange juice (about 2 oranges)
3 tbsp honey
1 tbsp soy sauce
1 pinch ground cinnamon
2 parsnips, peeled and cut into pieces
2 red beets, peeled and cut into pieces
3 carrots, peeled and cut into pieces
3 tbsp olive oil
2 sprigs fresh rosemary

How to make roasted duck breast with orange glaze and Christmas vegetables?

Take the duck breasts out of the refrigerator 30 minutes before cooking to bring them to room temperature. Score the skin crosswise with a sharp knife, but do not cut into the meat itself.
Rub the duck breasts with salt, pepper, thyme and garlic powder. Let rest for 15 minutes.
Make the orange glaze: put the orange juice, honey, soy sauce and a pinch of cinnamon in a small saucepan. Bring to a boil and simmer over medium heat for 5 to 7 minutes until reduced to a light syrup. Set aside.
Preheat the oven to 180°C (fan 160°C).
Place the duck breasts skin-side down in a cold cast-iron skillet. Put the pan over medium-high heat and cook for 6 to 8 minutes until the skin is golden brown and crispy. Turn over and cook another 2 minutes on the meat side.
Brush the duck breasts generously with the orange glaze and transfer the pan to the preheated oven. Cook for 10 to 12 minutes for pink/medium-rare (internal temperature 58°C) or 14 minutes for cooked through (internal temperature 65°C).
Meanwhile, spread the winter vegetables (parsnip, red beet and carrot cut into pieces) over a baking sheet. Drizzle with olive oil, season with salt, pepper and rosemary. Roast for 25 to 30 minutes in the oven until tender and lightly caramelized.
Remove the duck breasts from the oven and let rest for 5 minutes under aluminum foil. Brush once more with the remaining glaze.
Slice the duck breasts into even slices on a cutting board and serve with the roasted winter vegetables. Spoon the pan juices over the meat as an extra jus.

Cooking mode Prevents your screen from going to sleep

A cast-iron skillet is the secret weapon for this recipe. The material distributes heat evenly and delivers that crispy, golden-brown skin everyone at the table begs for. Cooking in cast iron isn’t complicated, but the result is always impressive.

Serve this dish on a beautifully arranged plate and put the roasted vegetables in a large bowl on the table so everyone can help themselves. Eating together, sharing and enjoying: that’s what Christmas is all about.