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Duck breast with orange

White rice and green salad


Total: 20 min


5 min


15 min


1 serving
  • 100 g Duck magret
  • 0.25 orange
  • 300 g Oak leaves
  • 30 g White rice
  • 30 g Sugar
  • 150 mL orange juice
  • 10 g Butter
  • 1 pinch Salt
  • 1 pinch Pepper
  • 15 mL Vinaigrette


  • Toss the rice in salted boiling water and cook for 12-15 minutes after the water resumes boiling. Drain.
  • Remove a little of the breast fat and sprinkle with salt.
  • Heat the butter in a sauté pan, add the duck breast and fry over low heat for 7 to 8, minutes turning it over one time.
  • In a saucepan, bring water with sugar to a boil and simmer to obtain a pale yellow caramel.
  • Incorporate the orange juice, mix and bring to a boil.
  • Cut the breast in two, put it back in the pan, add the sauce and cook over low heat for another 3 minutes.
  • Keep it in a warm place.
  • Wash and dry the lettuce.
  • Prepare the vinaigrette in a salad bowl and add the lettuce.
  • Serve the duck breast with orange slices along with rice and green salad.

Recipe tips

  • No food is forbidden! By itself, no food is good or bad, it is all a question of variety and balance.