Black Candied Duck

Prep Time: 24-48 hours
Cook Time: 30 minutes
Yield: 4 servings


  • 10oz Duck breasts, boned – 4
  • Duck Marinade (see recipe)
  • Orange Gastrique (see recipe)


  1. Score the skin on the duck breast with a sharp knife in a checker pattern. Be careful not to cut the flesh.

  2. Place the duck breasts in a large container and pour the marinade over them, so they are evenly covered.

Refrigerate for 24-48 hours.

  1. Remove duck from the marinade and blot dry with a paper towel or clean cloth.

  2. Pre-heat a large oven-safe saucepan (not Teflon) over high heat. Once hot, add the vegetable oil and carefully place the duck skin side down. *Watch for oil splatter!!!*

  3. Brown the skin on the duck and flip so the meat side is down. Continue cooking until the meat has browned.

  4. Turn duck so it is again skin side down and place in a 425°F oven. Cook for approx 10-15 minutes. Don’t fret if the skin is black – it’s a good thing!

  5. Remove the duck from the oven and the pan and rest for 5 to 10 minutes. Carefully pour off the excess fat in a safe place.

  6. Carve duck in thin slices and place on serving plate, drizzle with the Orange Gastrique and serve immediately with your favorite vegetables, risotto or potato.
    (My choice would be white truffle risotto and freshly picked green beans blanched and tossed with sesame oil and sea salt.)


image of black candied duck