Pan-Fried Duck Breast with Yuzu Caramel Sauce

Duck a L'orange is a classic dish. The citrus fruit flavour marries well with the meat, and here's a simple variation of the dish, using our yuzu caramel sauce to give the dish a sweet citrus flavour. The secret in the dish lies in having a crisp duck skin.




  1. Use the sharp end of the knife, prick the skin on the duck breasts - this is the secret to have a more crispy skin.
  2. Season with salt & pepper, and let it sit for about 10 minutes
  3. Heat the frying pan to low to medium heat and place the duck breasts onto the pan, skin side down.
  4. Just leave it to pan fry for 10-15 minutes (depending on how rare or well done you want the meat). Quickly turn the breasts over and pan-fry the meat side for the last 30 seconds to 1 minute.
  5. Put the meat on a plate and spread the yuzu caramel sauce over the skin side. Leave it to rest for 10 minutes, before serving
  6. Serve with your favourite potatoes and vegetables - we suggest chips and carrots cooked in orange juice.