Recipe by: Irmelin Mathilde Rohn Amundsen

Source: Irmelin Mathilde Rohn Amundsen

Serves: 6-8


  • 150-200 g duck breast per person
  • Salt, to taste
  • Freshly ground black pepper
  • 50 ml white wine
  • 50 ml chicken broth
  • 2 oranges, juiced
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp butter


  • Cut the skin (but not the meat) in cross-hatch pattern. Season generously with salt and pepper.
  • Fry in dry pan with skin side down for 6-8 minutes. Fry on opposite side for 2 minutes.
  • Put in ovenproof dish, do NOT throw away the cooking fat. Cook at 150 C (300 F) until the core temperature reaches 56-58 C (132-136 F). Let rest 5 minutes before cutting.
  • Add the sliced duck back into warm ovenproof dish for serving.
  • In the frying pan with fat add white wine and orange juice. Reduce moderately.
  • Add the chicken stock and balsamic vinegar. Reduce more if necessary.
  • Season to taste with sugar, salt and pepper.

Download PDF here (more photos are in this PDF): Norwegian Duck with Orange Sauce