Pato a la Naranja

Pato a la Naranja is a traditional Spanish dish featuring succulent duck breast glazed with a vibrant orange sauce, offering a delightful balance of sweet and savory flavors. Perfect for a high-protein lunch, this dish is both satisfying and elegant.

Ingredients

• Duck breast - 2 pieces (about 200g each)
• Orange juice - 100 ml
• Orange zest - 1 teaspoon
• Honey - 1 tablespoon
• Soy sauce - 1 tablespoon
• Garlic - 2 cloves, minced
• Fresh thyme - 1 teaspoon (or 1/2 teaspoon dried)
• Salt - to taste
• Black pepper - to taste
• Olive oil - 1 tablespoon

Steps

1. Preheat your oven to 180°C (350°F).
2. Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
3. Season both sides of the duck breasts with salt and pepper.
4. In a large oven-safe skillet, heat the olive oil over medium heat. Place the duck breasts skin-side down and sear for about 6-8 minutes until the skin is crispy and golden brown.
5. Flip the duck breasts and add the minced garlic and thyme to the skillet. Cook for another 2 minutes.
6. In a separate bowl, mix together the orange juice, orange zest, honey, and soy sauce. Pour this mixture into the skillet over the duck breasts.
7. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the duck reaches 65°C (150°F) for medium rare.
8. Remove the skillet from the oven and let the duck rest for about 5 minutes before slicing.
9. While the duck rests, place the skillet on the stovetop over medium heat and reduce the sauce for about 5 minutes, stirring occasionally.
10. Slice the duck breasts and serve drizzled with the orange sauce.

Nutrition

• Calories: 450
• Protein: 38 g
• Carbs: 15 g
• Fiber: 0 g
• Sugar: 10 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in vitamins and antioxidants from orange juice, which can boost the immune system.

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