Lacquered duck breast with bitter orange marmalade

Put an original touch into your festive meal with this recipe of duck breast with bitter orange marmalade. A delight!


For 4 people :

  • 4 duck breasts
  • 2 oranges
  • 4 tablespoons bitter orange marmalade Bonne Maman
  • 1 tablespoon of sugar
  • 1 tablespoon of wine vinegar
  • 20 cl of chicken stock
  • salt
  • mill pepper


Peel the oranges and cut them into rounds of about 3 mm.

Remove pips if necessary.

In a saucepan, mix the sugar and vinegar. Make simmer on low heat until you reach

of a blond caramel.

Add the chicken stock and the marmalade of bitter oranges. Salt, pepper and

leave on the fire another 15 min. Add the slices of oranges, then cook another 5 min.

Using a knife, cut the skin of the duck breasts. In a skillet, cook for 5 min on high heat (skin side), return and then 3 min over low heat (they must remain pink inside).

Slice the duck breasts, arrange them on a plate, and slices


Top with sauce and add a bit of marmalade of bitter oranges.

Photo: Happy Mother / Matthieu Langrand and Chloë Sommelet