Orange-soy-ginger Duck Breasts

Orange-soy-ginger Duck Breasts
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 1:35 Total Time


Add all
  • 4

    duck split breasts

  • 1 Tbsp.
    (15 mL)

    soy sauce

  • Juice of 1 orange

  • 1 tsp.
    (5 mL)

    finely grated fresh ginger

  • 1 tsp.
    (5 mL)


  • Few drops of sesame oil

  • Freshly ground peppercorns to taste


Remove some of the fat from the duck split breasts and score the skin in a cross-hatch pattern.

Combine soy sauce with orange juice, ginger, honey and sesame oil. Brush on meat. Refrigerate duck 1 to 8 hours.

Preheat oven to 375°F (190°C).

Heat a non-stick skillet on high. Add split breasts skin-side down and cook on medium-high for 3 - 4 minutes. Drain off excess fat, if any.

Turn split breasts over to brown meat, then turn skin-side down again.

Finish cooking in the oven for 6 - 8 minutes.

Take out of the oven, cover and let stand 5 minutes before slicing.

Serve with sweet potatoes.

Source: Chef Josée Robitaille

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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