1. Can I use chicken instead of duck?

Yes, chicken thighs work well with the same method and glaze.

2. What’s the best citrus to use?

Fresh oranges are ideal, but you can also use blood orange or tangerine for deeper flavor.

Use a thermometer: 135°F (57°C) for medium, 145°F (63°C) for medium-well.

Add a pinch of chili flakes or a touch of chili crisp to the glaze.

Crispy duck breast with a sweet citrus glaze, golden skin, tender meat, and cozy, elegant flavor.

2 duck breasts, skin-on

1/2 cup orange juice

1 tbsp orange zest

1 tbsp honey (or maple syrup)

1 tbsp soy sauce

1 clove garlic, minced

1 tsp grated ginger

1 tbsp butter

Salt and black pepper to taste

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1. Score duck skin in crosshatch pattern, season with salt and pepper.

2. Place skin-side down in cold skillet and cook over medium-low heat 10 minutes until golden.

3. Flip and cook 3–5 minutes on other side until 135°F (57°C) for medium.

4. Remove duck and rest.

5. Discard excess fat, leaving 1 tbsp in pan.

6. Add garlic and ginger, cook 30 seconds.

7. Stir in orange juice, zest, honey, and soy sauce.

8. Simmer 3 minutes until glaze thickens slightly.

9. Slice duck and drizzle with warm glaze.

Start with a cold pan to render fat evenly.

Save duck fat for future cooking.

Pair with roasted vegetables or citrus salad.