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Grillade ankbröst med apelsin-chipotlesås

Grillade ankbröst med apelsin-chipotlesås

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This sophisticated grilled duck breast recipe brings a contemporary twist to the classic combination of citrus and poultry. The richness of the duck is perfectly balanced by a vibrant orange and lime glaze, while the addition of smoky chipotle chillies adds a gentle, warming heat. It is a wonderful choice for an elegant Friday night dinner or a weekend gathering when you want to impress without spending hours in the kitchen.

As a naturally dairy-free dish, it is incredibly versatile and fits seamlessly into various dietary requirements. By scoring the skin and grilling it carefully, you achieve a beautifully crisp finish while keeping the meat tender and pink. Serve these thin, succulent slices alongside roasted root vegetables or a fresh, seasonal green salad for a light yet satisfying meal that highlights high-quality British produce.

Ingredients for Grilled Duck Breasts with Orange Chipotle Sauce

600ml fresh orange juice
60 ml färsk limejuice
45ml maple syrup (preferably dark amber or Grade B)
1 tablespoon finely chopped canned chipotle chillies in adobo
1 (3- to 4-inch) cinnamon stick
2 hela kryddnejlikor
1 tesked salt
3 (1-lb) boneless Muscovy duck breasts with skin or 6 (7- to 230g ) Long Island (also called Pekin) duck breast halves with skin
1 1/2 teaspoons salt
1/2 teskedar svartpeppar
en snabbavläsande termometer

How to make Grilled Duck Breasts with Orange Chipotle Sauce

Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 240ml , 30 to 40 minutes. Let stand while duck broils.

Remove rack of a grill pan, then add 240ml water to grill pan and replace rack. Preheat grill with pan 5 to 6 inches from heat.

Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife (do not cut into meat), then sprinkle all over with salt and pepper. Grill duck breasts, skin sides down, 4 minutes for Long Island duck or 8 minutes for Muscovy, then turn over and grill until thermometer inserted horizontally into centre of a breast registers 54°C , 8 to 10 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes. Add any juices accumulated on cutting board to sauce and simmer until slightly thickened, 1 to 2 minutes.

Holding a sharp knife at a 45-degree angle, cut each duck breast into thin slices and serve with sauce.

Ansvarsfriskrivning

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