Shared with Permission from Chef Carol Cherington
Originally published in Maryland Hunting Quarterly: Winter 2020
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Wild Cuisine: Chef Carol Cherington
Sauteed Orange Duck Breast with Orange-Veggie Berry Slaw
This is a quick, easy and lighter version of the French Roasted Orange Duck. It would be perfect for an elegant luncheon portion or even a first course to your holiday game dinner. Please feel free to try various slaw veggies and fruit to customize the recipe with your favorites. Your possibilities are endless! I hope you enjoy this as much as I do!
1 large, or up to 4 small, boneless duck breast halves (preferably skin on, but not essential)
Zest and juice from one unwaxed orange
½ of 1 hot fresh jalapeno seeded and finely diced
2 tablespoons of olive oil
2 teaspoons of sugar
½ teaspoon dried thyme
2 scallions, shredded and cut into matchsticks
2 carrots, peeled and cut into matchsticks
2 celery ribs, cut into matchsticks
¼ cup fresh raspberries
1 garlic clove, finely chopped
Sea salt, to taste
Freshly ground black pepper, to taste
Chopped fresh parsley for garnishing
Using a sharp knife, score the skin of each duck breast in a close crisscross pattern. Skip this step if skinless.
Mix the orange zest and juice, jalapeno, sugar, thyme, and 1 tablespoon of olive oil in a glass or ceramic bowl.
Add the duck breasts, turn to coat in the marinade, cover and let stand for 1 hour.
Heat the remaining 1 tablespoon of olive oil in a heavy skillet over medium-high heat.
Remove the duck from the marinade reserving the marinade.
Add the duck to the skillet, skin side down if applicable. Cook for 5 minutes, then reduce the heat to medium-low, and cook until the skin is a deep golden brown, about 5 minutes more. Cook just 5 minutes each side if skinless.
Remove excess fat from the pan. Turn and cook until the underside is browned, about 5 minutes. The duck should be rare to medium-rare.
Transfer the breasts to a carving board and tent with foil to keep warm.
Pour any extra fat from the skillet without disturbing the sediment (in the pan). Add the marinade to the skillet and bring slowly to a simmer.
Place the scallions, carrots, celery, peppers, raspberries, and garlic in a large bowl. Add the hot marinade. Carefully fold marinade into veggies and berries, and season with salt and pepper.
Mound equal amounts of slaw onto 2 serving plates. Thinly carve the breasts and top each serving with sliced duck breast. Garnish with chopped parsley and serve.