Orange-Tarragon Duck Breast with Green Salad and Asparagus-Almond Rice

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The best duck I've ever ate in my life, it came out exactly the way the recipe said. I will definitely make this dish again.

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to amy: the toughness of the duck could be in the kind of duck breast you
bought. a muscovy duck has a thicker, plumper breast but it is tough.
a peking or long isand duck breast is less meaty but more tender.

try to find a good butcher and ask for "magrets" of duck.

duck is fine eating and about the only thing other than lamb that tastes like real
food.

this is a pretty good recipe. good luck on your next try.

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I love duck. Love the crispy skin. I bought two beautiful duck breasts -- did 15 minutes on one side -- a few more minutes on the other side -- and they were totally raw inside, but the skin was perfect. By the time I got them cooked through -- the skin lost all the crispiness from soaking in the orange sauce. (Which was, in fact, quite tasty. Maybe next time I should finish it in the oven???

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My fiance actually made this for us. This was my first experience eating duck. We didn't have white wine vinegar so he substituted red wine vinegar with a dash of riesling. It was wonderful! I loved it despite my my fears of not liking duck!

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I mqde only the duck portion of this recipe, and followed it to a "T" except used sugar free orange marmalade because that's what I had. I had my doubts going into it, because I've lived in Europe and taken cooking classes and the traditional Duck l'orange recipes can be quite tedious (at least the sauce portion. This recipe turned out perfectly, duck done to a medium rare (I also took it off a little earlier than indicated, tender and juicy, and the sauce was wonderful. Perfect special dinner for two!

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My duck came out juicy and cooked perfectly medium-rare. I only seared it for 10 minutes before flipping it, then turned down the heat a little and let it cook for another 7 or 8 minutes, but I didn't time it, so just keep an eye on it. Duck is pretty expensive, but you could substitute bone-in skin-on chicken breasts and brown them and through them in the oven with the glaze for an easy weeknight meal. The rice by itself was a little bland, but the simple flavor and the crunch contrasted the orangey-sweetness of the duck and salad. I used short-grain white rice, it would probably be better with brown rice.

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I also made this for Valentine's Day dinner. I managed to find individual frozen duck breasts at the grocery store, which I let thaw overnight in the fridge. I was afraid that 15 minutes was too long to cook - I was afraid I'd burned the duck! - but you really want the duck skin nice and crispy and it turned out great. I used some dry rosemary instead of the tarragon for the sauce, only because that's what I had on hand.
My boyfriend was extremely impressed with the meal, and even I (who am my own worst critic thought it was delicious. I would definitely make this again.
Tip - try the orange sauce on chicken. I gave it a shot one night in an effort to find another way to make chicken for dinner, and now my boyfriend insists that I put it into our normal dinner rotation. :

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my husband and i love duck but this recipe did not work for us at all. I followed it to a T and it was very tough and dripped a lot of bloody juices. i would try it again but i really have no idea how it could be improved... i guess i just don't know enough about duck to know how to make it work.

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I found the recipe to be excellent both is ease of parparation and flavor. The rice was an wonderful side. My husband and I truly enjoyed the dinner. I am always amused when people alter the recipe and then give the recipe a bad review. You must cook as is the first time and make changes once you know what the dish should taste like.

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Made the duck breast for Valentine Dinner and it was very good and easy, especially the orange-tarragon sauce. I was able to find fresh duck breast at a gourmet market but they were very expensive, but it was worth the price for a special evening.