• Menu
  • Skip to right header navigation
  • Skip to main content
  • Skip to secondary navigation
  • Skip to primary sidebar

Aging Like Wine

A dose of fatty meat, carbs, coffee and cocktails

  • Happy Hours
  • Movies After Midnight
  • Search
  • Happy Hours
  • Movies After Midnight
  • About
  • Privacy Policy
  • Search
You are here: Home / Dinner at 10:00 / Pineapple Orange Duck

Pineapple Orange Duck

Connie Veneracion
This easy, tasty pineapple orange duck cooks in three steps (sear, braise, thicken the sauce) in about 25 minutes. No fancy cooking tools. Just a frying pan with a tight lid.
Braised Duck in Pineapple Orange Sauce Served with Rice
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine American Fusion
Servings 2 people

Ingredients
  

  • 1 whole duck breast filleted, skin on
  • salt
  • pepper
  • ¾ cup good white wine I used semi-sweet
  • 1 cup fresh pineapple tidbits please don’t substitute canned; see notes after the recipe
  • 1 orange
  • 1 thumb-sized piece ginger
  • cilantro to garnish (optional but recommended)

Instructions
 

  • Cut the duck breast meat vertically into two equal portions. Season liberally with salt and pepper.
  • Zest the orange. You’ll need two textures — fine zest for garnish and larger pieces for cooking. Use a zester to get about half a teaspoonful of fine zest and a peeler to cut the remaining zest.
  • Squeeze the orange juice.
  • Peel and finely slice the ginger.
  • Heat a frying pan (a cast iron pan is best). When hot, lay the duck breast halves side by side, skin side down. The skin will render fat so there’s no need to add oil.
  • Cook over high heat until the skins are nicely browned, about three minutes. Flip to sear the opposite side, about two minutes.
  • Add the ginger and the large pieces of orange rind. Cook until fragrant, about a minute.
  • Pour in the white wine. Allow to boil, uncovered, for about three minutes.
  • Pour in the orange juice. Add the pineapple tidbits. Lower the heat, cover and braise for 12 to 14 minutes.
  • Scoop out the duck breast halves and pineapple tidbits, transfer to a plate and cover loosely. Allow to rest while you finish the sauce.
  • Boil the sauce until reduced to about four tablespoonfuls.
  • Take one duck breast half and slice thinly. Arrange on a plate. Do the same with the other half. Divide the pineapple tidbits and scatter beside or around the duck.
  • Spoon some sauce over the duck and pineapples.
  • Sprinkle the pineapple orange duck with cilantro and the fine orange zest before serving.

Notes

Why can’t canned pineapple tidbits be substituted? You want the fruit to expel liquid in which the duck will braise. You can’t get that from canned pineapples.
Braised Duck in Pineapple Orange Sauce
Keyword Duck
Asian food lover?Visit Devour.Asia for travel stories, food tales and recipes!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

On the side

Cabbage, Carrot and Pineapple Coleslaw

Cabbage, Carrot and Pineapple Coleslaw

Mushrooms and Green Beans

Mushrooms and Green Beans

Mandarin Orange Salad with Strawberry Vinaigrette

Mandarin Orange Salad

More dinner ideas

Roast Pork Loin and Baby Asparagus

Roast Pork Loin and Baby Asparagus

Baked Buffalo Chicken Wings

Baked Buffalo Chicken Wings

Roasted Pork Leg a la Schweinshaxe

Roasted Pork Leg a la Schweinshaxe

Food talk

Basil flowers

How to Grow and Propagate Basil

Reusing glass jars

Recycling Glass Jars and Bottles for Food Use

Pork and chayote over rice

Sauteed Pork and Chayote with Vietnamese Mixed Fish Sauce

Primary Sidebar

Food Talk

Dried shiitake

Stocking the Pantry

In The Viral Effect

Herbal brew

Grow Lemongrass, Ginger and Mint to Make Herbal Brews

In In the Garden

Homemade aromatic oil

Food and Non-food Uses for Lime, Lemon and Orange Peel and Zest

In Going Natural

  • Happy Hours
  • Movies After Midnight
  • About
  • Privacy Policy
  • Search

Aging Like Wine is powered by Apple, Canon, great food and drinks. Except for blockquotes, screen grabs and stock photos, everything © Connie Veneracion. All rights reserved.