a plate of Duck a l'orange Prune Dinner at Hawk's Public House in Sacramento

Duck à l’Orange with Cognac-Soaked California Prunes and Braised Endive

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Impress your friends with this shockingly simple recipe for Duck à l’orange! It never hurts to have a show-stopping recipe in your back pocket. We cohosted a dinner at Hawks Public House and we were absolutely obsessed with this gorgeous dish. The all-California grown Liberty Duck Breast a l’Orange is an elegant entrée that’s sure to impress your guests. And yes, it tastes as good as it looks.

a plate of Duck a l'Orange from Hawks Public House

What is Duck à l’Orange

Duck à l’Orange is often considered a French dish, but it actually has Italian origins. When Catherine Medici married King Henry II, she introduced the French Court to many of her Italian family’s favorite foods and recipes. Another example – artichokes – but that’s a story for another day. Today, the dish is considered a French Classic, with storied chefs like Jacques Pepin and Julia Childs creating their own famous versions of the recipe.

Duck a l’Orange is typically a whole duck roasted with spices and the coated with a citrusy sauce. This particular version from Hawks Public House is more of a deconstructed version.

This recipe for Duck à l’Orange is easier than you think

Many chefs consider duck difficult to cook, but these seared duck breast are both simple and delicious. Simply place the duck breasts skin side down in a hot skillet and let the cook until the skin is brown and the fat has rendered. Flip them over and let them cook for another couple minutes. Pull the duck off heat and let them rest on a wire rack until you’re ready to serve.

In case you’re wondering, the sides are equally simple. You’ve got this…we promise.

plates of duck a l'orange lined up for service at Hawk's Public House in Sacramento
a plate of Duck a l'orange Prune Dinner at Hawk's Public House in Sacramento

Liberty Duck à l’Orange with Cognac-Soaked California Prunes and Braised Endive

Hawks Public House
It never hurts to have a show-stopping recipe in your back pocket. We cohosted a dinner at Hawks Public House and we were absolutely obsessed with this gorgeous dish. The all-California grown Liberty Duck Breast á l’Orange is an elegant entrée that’s sure to impress your guests. And yes, it tastes as good as it looks.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Chef Created
Servings 4
Calories 558 kcal

Ingredients
 
 

For the Cognac-Soaked Prunes:

  • 8 California Prunes
  • 4 ounces Cognac
  • 2 ounces water

For the Braised Endive:

  • 2 Belgium endive
  • 4 ounces orange juice
  • 4 thyme sprigs
  • 2 ounces grapeseed oil
  • Salt

For the Duck Breasts:

  • Salt and black pepper
  • 4 Liberty duck breasts

To garnish:

  • 1 blood orange segmented

Instructions
 

For the Cognac-Soaked Prunes:

  • Place prunes, cognac and water in a sauce pot and bring to a simmer, turn off the heat and let the prunes rehydrate with the cognac solution and set aside.

For the Braised Endive:

  • Cut the endive in half lengthwise.  Preheat a large sauté pan, add a thin film of grapeseed oil, season the endive with salt and place cut side down in the sauté pan.  Let the endive caramelize, then add the orange juice and thyme sprigs.  Turn the heat down to a slow simmer and cook until the juice is almost all reduced.  Turn the endives over and let cool.

For the Duck Breasts:

  • Season the duck breasts and place them skin side down in a preheated sauté pan.  Cook over medium heat until the skin is fully brown and fat has rendered.  Turn the duck breasts over and let them sit on the flesh side for about 2 minutes.  The breasts should be medium when served.  Remove from the pan and let rest on a wire rack.

To Assemble:

  • Place one endive on each dinner plate, place some Cognac-soaked California Prunes around the plate, slice the duck breasts, put them in the middle and garnish with blood orange segments.

Notes

Duck Breast á l’Orange would pair beautifully with a Finely Pruned Cocktail – another creation from our friends at Hawks Public House.

Nutrition

Calories: 558kcalCarbohydrates: 22gProtein: 47gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 5gCholesterol: 174mgSodium: 181mgPotassium: 1296mgFiber: 6gSugar: 11gVitamin A: 6848IUVitamin C: 59mgCalcium: 137mgIron: 12mg
Keyword duck a l’orange, duck al la orange, duck breast, hawks public house
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What is Hawks Public House?

Hawks Public House is a Sacramento restaurant specializing in farm-to-table fare. The owners, Micheal Fagnoni and Molly Hawks pride themselves on making everything from scratch – including this Prune Miso Dip!

Learn more about Hawks Public House
Hawks Public house - sacramento gastropub specializing in farm-to-table fare

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Did you try this recipe? Maybe you’ve got a favorite recipe using California Prunes that you’d like to share with us? Snap a pic and share it on social using #caprunes.

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