Pavia Duck Breast with Orange Sauce (Petto d'Anatra con Salsa all'Arancia alla Pavese)

Petto d'Anatra con Salsa all'Arancia alla Pavese, or Pavia Duck Breast with Orange Sauce, is a classic dish from Lombard cuisine that combines the rich flavor of duck with the bright citrusy notes of orange sauce. This elegant and flavorful dish is perfect for a special dinner or celebration.

Dietary Restrictions None Main Course Lombard Lombard Cuisine Duck Breast Orange Sauce
Pavia Duck Breast with Orange Sauce (Petto d'Anatra con Salsa all'Arancia alla Pavese)

Ingredients

  • 4 duck breasts
  • 2 oranges, juiced
  • 1/4 cup chicken broth
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Score the skin of the duck breasts and season with salt and pepper.
  2. In a hot skillet, place the duck breasts skin-side down and cook for 6-8 minutes until the skin is crispy.
  3. Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare, or longer to desired doneness.
  4. Remove the duck breasts from the skillet and let them rest while preparing the sauce.
  5. In the same skillet, add orange juice, chicken broth, honey, and balsamic vinegar. Simmer until the sauce thickens.
  6. Slice the duck breasts and serve with the orange sauce drizzled on top.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Skillet Knife Cutting board

Tools

Tongs Citrus juicer

Serving suggestions

Serving suggestions: Serve the Pavia Duck Breast with Orange Sauce with a side of roasted vegetables and a glass of red wine.

Tips & tricks

Tips: Make sure to score the duck breast skin to help render the fat and achieve a crispy texture.

Cost

$25