Charcuterie / Hors d'oeuvres

Smoked Duck Breasts with Blood Oranges

with Smoked Duck Breast -

​4 Servings


20 oz Smoked Duck Breast

Salt, freshly ground pepper

4 blood oranges

1 shallot, chopped

2 tablespoons Sherry vinegar or red wine vinegar

Salad Green


​Score skin of duck breasts; season with salt and pepper

Place skin side down on a medium low skillet; cook over low heat until fat is rendered and skin is dark gold (around 12–15 minutes)

Turn duck over, increase heat to medium, and cook 2 minutes

Transfer to a plate

Cut, Peel from oranges

Cut along sides of membranes to release segments into a medium bowl

Pour off all but 2 Tbsp. fat from skillet

Add the shallot, vinegar, and half of the orange segments

Season with salt and simmer, about 4 minutes 

Slice duck thinly and serve over salad with pan sauce and remaining blood orange

Enjoy !

Credit: Bon Appetit