submitted by Sara on October 20, 2020
contains alcoholcontains animal productscontains dairy productscontains meatcontains pork


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  1. Serving size:
    12.20 oz (calculated)
    Notes: 1/2 duck breast with sauce
  1. Wash and pat dry the duck breast, then lightly score the skin.
  2. In a pan over high heat, melt the butter in the lard. Instead of lard, you can also use oil or another fat suitable for high heat.
  3. Sear the duck breast with the skin side down. It should take on some nice color and get crisp.
  4. Add the sliced onion and garlic to the pan and brown them slightly.
  5. Add the broth and thyme.
  6. Reduce the heat to maintain a gentle simmer.
  7. Cover the pan with a lid so that a small slit is still open. Let simmer for 15 to 20 minutes.
  8. Transfer the broth and onions to a small pot.
  9. Add the orange juice, orange zest and cointreau and blend. If you want a more intense orange flavor, add more orange zest.
  10. Reduce until the sauce has the desired thickness, then season to taste. Alternatively, thicken it with a slurry of corn starch dissolved in cold water.
  11. While the sauce is reducing, broil the duck breast in the oven to crisp up the skin.
  12. Slice the duck breast and serve it with the orange sauce.

Nutrition Facts

  • Calorie count
    986 kcal
  • % of calories by macros
    Alcohol3.2 %32 kcal4.6 g
    Fat83.1 %819 kcal90 g
    Net Carbs3.8 %37 kcal9.2 g
    Dietary Fiber0.2 %2 kcal0.8 g
    Protein9.7 %96 kcal24 g
  • Approx. WW SmartPoints™
  • Alcohol 4.6 g
  • Cholesterol 172.1 mg
  • Sodium 209.7 mg
  • Fat 90.4 g
    • Saturated Fat 32.4 g
    • Trans Fat 0 g
  • Carbohydrates 10 g
    • Dietary Fiber 0.8 g
    • Total Sugars 6.5 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 23.8 g
  • Calcium 45.2 mg
  • Iron 5.3 mg
  • Magnesium 40.7 mg
  • Potassium 594.8 mg
  • Zinc 2.8 mg
  • Vitamin A (Retinol Equivalents) 157.7 mcg
  • Vitamin B12 0.5 mcg
  • Vitamin C 39.9 mg
  • Folate 50.6 mcg
    • Folic Acid 0 mcg