Delicious Duck Breasts with Sweet Marmalade Sauce Recipe

Fellow foodies, I am excited to present to you my recipe for the ultimate indulgence – Duck Breasts with Wine and Marmalade Sauce! It’s a dish that is sure to wow your dinner guests and satisfy your taste buds.

The combination of the succulent duck breasts, blended with the rich flavors of red wine and orange marmalade, will leave you wanting more. This dish packs a punch with its balance of savory and fruity notes all in one bite.

Not only is it delicious, but it’s also easy to make. Cooking duck breasts may seem daunting at first, but with this recipe, I assure you that it will be a breeze. Impress your loved ones with this decadent meal without spending too much time in the kitchen.

So why not indulge yourself in some flavor-packed goodness? With every bite of this dish, you’ll feel like royalty without breaking the bank. Enter into a world of culinary bliss by trying out my Duck Breasts With Wine & Marmalade Sauce Recipe today!

Why You’ll Love This Recipe

Duck Breasts With Wine & Marmalade Sauce
Duck Breasts With Wine & Marmalade Sauce

Are you looking for a dish that is both savory and sweet? Look no further than this duck breasts with wine and marmalade sauce recipe! This recipe is perfect for those who enjoy rich flavors with a touch of zest. Not only will it satisfy your cravings, but it’s also a great way to impress your dinner guests.

One of the main reasons why you’ll love this recipe is because of the flavor combination. The savory taste of seared duck breasts pairs perfectly with the sweet and tangy marmalade sauce. The addition of dry red wine, chicken stock, soy sauce, and orange juice adds layers of complexity to the dish. Plus, the bacon and onion in the sauce add a depth of umami that ties everything together.

Additionally, this dish is very versatile when it comes to pairing. The sweetness of the marmalade pairs well with a pinot noir or even a white wine. If you’re looking for something stronger, try serving it with a port wine or muscovy duck. The possibilities are endless!

This recipe is also easy to make for any level of cook. The ingredients are simple: duck breasts, orange marmalade, dry red wine, chicken stock, bacon, onion, flour, and soy sauce. With just a few steps, you’ll have a restaurant-quality meal in no time.

Overall, there are many reasons to love this dish. Its flavor profile is unique and satisfying on so many levels. As well as being easy to make at home for family or guests. It’s versatile when it comes to pairing with wines can be matched according to one preference which makes it an ideal meal for any occasion. So why not give this dish a try and discover your new favorite?

Ingredient List

 Succulent duck breasts bathing in a divine wine and marmalade sauce.
Succulent duck breasts bathing in a divine wine and marmalade sauce.

Here are the ingredients you need to prepare the duck breasts with wine and marmalade sauce recipe:

Main Ingredients:

  • 2 duck breasts
  • 1 onion, chopped
  • 2 slices of bacon, diced
  • 1 tbsp flour
  • 1 cup red wine (such as pinot noir)
  • ½ cup chicken stock
  • Salt and pepper to taste

Sauce Ingredients:

  • 2 oranges, juiced
  • 4 tbsp orange marmalade
  • 1 tbsp honey
  • 2 tsp soy sauce

You may also prepare the recipe with additional ingredients such as chicken stock (2 cups), port wine, orange liqueur, white wine, peach, wild duck or mandarin marmalade.

Make sure you have all the ingredients before starting the recipe.

The Recipe How-To

 Elevate your dinner game with this mouth-watering dish of duck and wine.
Elevate your dinner game with this mouth-watering dish of duck and wine.

Getting Started

To begin with, it is important to have all the ingredients at hand before starting this recipe so that the preparation runs smoothly.

  1. Start by removing the duck breasts from the package and patting them dry with paper towels.
  2. Once they are dry, sprinkle generously with salt and pepper on both sides.

Searing the Duck Breasts

  1. Heat up a large skillet over medium-high heat.
  2. Place the duck breasts in the skillet, skin side down, and sear for about 4 minutes or until nicely browned.
  3. Flip the duck breasts over and sear the other side for another 4 minutes.
  4. Remove the duck breasts from the pan and set them aside on a plate to rest while you prepare the sauce.

Preparing the Marmalade Wine Sauce

  1. Using the same pan you seared the duck breasts in, cook bacon until crispy.
  2. Transfer cooked bacon to a paper towel lined plate and chop into bite sized pieces once cooled.
  3. In the same pan add in finely diced onion and cook over medium heat until softened, around 5 minutes.
  4. Next add 2 tbsp of flour to onions and stir till combined.

Combining Ingredients

  1. Pour in red wine slowly while stirring constantly until smooth gravy is achieved.
  2. Add 1 cup of chicken stock to pan slowly whisking to prevent lumps forming.
  3. Followed by adding into sauce: 2 tbsp of orange marmalade, juice of one orange (strained), ½ tbsp of soy sauce, salt and pepper to taste and simmer for around 10 minutes.


Finally, slice duck breasts thin against grain at an angle and spoon marmalade wine sauce over top of each seared duck breast portion.


Substitutions and Variations

 A match made in heaven - duck, marmalade, and wine.
A match made in heaven – duck, marmalade, and wine.

Are you looking to switch things up in the kitchen? Here are some substitutions and variations to try with this delicious Duck Breasts With Wine & Marmalade Sauce recipe.

1. Meat: While duck breasts are the star of this dish, you can easily substitute them with chicken breasts or even pork tenderloin for a different taste.

2. Wine: If you don’t have a dry red wine on hand, feel free to use pinot noir or even port wine for an added flavor boost.

3. Marmalade: If you’re not a fan of orange marmalade, try substituting it with mandarin marmalade or peach jam for a twist on the original recipe.

4. Sauce: If you prefer a sweeter sauce, add more honey or even some raspberry sauce for a fruity kick. Alternatively, you can make a savory cherry sauce by combining cherry preserves with red wine jus.

5. Pan Seared: For an alternative cooking method, try roasting your duck breasts in the oven instead of pan-searing them.

No matter what substitutions or variations you choose, this dish is sure to be a crowd-pleaser at any dinner party. Experiment until you find the perfect combination that suits your taste buds!

Serving and Pairing

 Juicy duck breasts cooked to perfection and smothered in a heavenly sauce.
Juicy duck breasts cooked to perfection and smothered in a heavenly sauce.

This duck breast with wine and marmalade sauce recipe is a flavorful and elegant dish that is perfect for special occasions or a fancy dinner party. The rich and juicy duck breasts are seared to perfection and served alongside a delicious red wine sauce with hints of orange marmalade.

When serving this dish, I recommend pairing it with a full-bodied red wine like Pinot Noir or Port Wine. The earthy undertones of the wine will perfectly complement the rich flavors of the meat and the fruity notes of the orange sauce.

For sides, roasted vegetables like carrots, asparagus or Brussels sprouts are great options. Mashed potatoes or rice can also work well to soak up any excess sauce on your plate.

If you’re looking for something more daring, you could try pairing this dish with a savory fruit-based side dish like peach, cherry, or raspberry sauce. The sweetness of the fruit pairs well with duck meat and helps to balance out the rich flavors in the dish.

Overall, this recipe is an excellent choice to impress your dinner guests with its delicious flavors and beautiful presentation.

Make-Ahead, Storing and Reheating

 A luxurious yet easy-to-make dish that will impress dinner guests.
A luxurious yet easy-to-make dish that will impress dinner guests.

When it comes to entertaining guests, preparing ahead is always the key. This recipe for Duck Breasts with Wine & Marmalade Sauce is perfect for prepping ahead of time because you can make the sauce up to a week in advance! To store it, transfer the sauce to an airtight container and store it in the refrigerator. When you’re ready to use it, simply reheat it on medium heat in a saucepan, stirring occasionally.

If you want to prepare the duck breasts in advance as well, you can sear them ahead of time and then refrigerate them until you’re ready to finish cooking them. To reheat, preheat your oven to 350°F (175°C) and bake for 10-12 minutes or until they reach your desired temperature.

Another option is to complete the recipe entirely in advance and reheat just before serving. In that case, once the duck breasts are cooked according to the recipe below, let them cool down before storing them in an airtight container. Just before reheating, drizzle the sauce over each breast, lightly cover with foil and bake for 10-15 minutes in a preheated oven at 350°F until heated through.

By making this dish ahead of time, you’ll have more time to mingle with your guests without having to worry about being stuck in the kitchen all night. So go ahead and impress your friends with this stunning dish served with wine & marmalade sauce!

Tips for Perfect Results

 The perfect blend of sweet and savory flavors in every bite.
The perfect blend of sweet and savory flavors in every bite.

When it comes to cooking duck breasts with wine and marmalade sauce, it’s essential to follow a few key tips to ensure perfect results. Here are some things to keep in mind as you prepare this flavorful dish:

1. Start with high-quality duck breasts: The quality of your meat will have a big impact on the final flavor and texture of your meal. Look for fresh, organic duck breasts if possible, as they will be more tender and flavorful than frozen varieties.

2. Score the skin: Scoring the skin of your duck breasts will help the fat render more evenly during cooking, resulting in crispy, delicious skin.

3. Cook low and slow: Unlike other meats, duck breasts are best cooked slowly over low heat to avoid overcooking and dryness. Aim for a temperature of 135-140 degrees Fahrenheit when using a meat thermometer to check for doneness.

4. Let the meat rest before slicing: Allowing your duck breasts to rest for at least 5 minutes before slicing will give the juices time to redistribute throughout the meat, resulting in more tender, juicy slices.

5. Use a heavy-bottomed pan: A heavy-bottomed pan will help create an even sear on your duck breasts without burning the skin or meat.

6. Don’t overcrowd the pan: When searing your duck breasts, be sure not to overcrowd the pan – this will result in uneven cooking and may prevent the skin from getting crisp.

By keeping these tips in mind, you’re sure to create a delicious and impressive meal that’s sure to impress all who try it!


Now, let’s move on to the frequently asked questions about this scrumptious Duck Breasts With Wine & Marmalade Sauce Recipe. Below we’ll address some of the common inquiries that might come up while you’re cooking and serving this dish. So, keep reading to get all the answers and avoid any confusion.

Which sauce for duck breast?

As a sommelier, I can suggest some sauces that will surely elevate your meals to a whole new level. For instance, the Hoisin Sauce can add an exciting Asian twist to your duck dish with its unique blend of sweetness, tanginess, and spiciness. Alternatively, you can try the Orange Sauce, Cherry Sauce, Currant Sauce, or Berry Sauce for a distinctively fruity flavor that perfectly complements your entrees. These sauces can undoubtedly turn your regular meals into a memorable culinary experience.

What sauces are best with duck?

As a sommelier, I have come across a variety of sauces that can truly enhance the flavor profile of duck. One such sauce is the tangy and sweet orange sauce infused with a spicy chili twist. Another option would be the delectable cherry and red wine sauce, which can be prepared in no time and complements the meat perfectly. Lastly, the deep and rich redcurrant sauce is just what you need to take any cut of duck to the next level.

What is the best red wine for cooking duck sauce?

When it comes to pairing food and wine, one cannot go wrong with the classic duo of duck and pinot noir. These two have a harmonious relationship since both have similar levels of intensity. The acidity of pinot noir does an excellent job of complementing the richness of duck meat. Additionally, the fruity flavor notes of pinot perfectly enhance the fruity flavors of the duck.

How to make duck breast more tender?

When it comes to slicing duck breast, it’s similar to cutting steak or chicken. Slicing against the grain is crucial. This helps shorten the muscle fibers, ultimately making the duck more tender and easier to chew. I recommend cutting thicker pieces, about a quarter-inch thick, for a more satisfying and meaty bite.

Bottom Line

In conclusion, the Duck Breasts with Wine & Marmalade Sauce recipe is an excellent dish that will leave a memorable experience on your taste buds. The combination of orange marmalade and dry red wine creates a sweet and savory flavor that complements the tender and juicy duck meat perfectly.

Moreover, this dish offers versatility in terms of serving and pairing. It pairs well with risotto or mashed potatoes, and a side dish of roasted vegetables. Also, it can pair well with Pinot Noir or other red wines that have fruity notes as they complement the Orange Sauce.

Lastly, do not forget that this recipe allows flexibility in the ingredients, as you can switch up chicken stock with vegetable stock or soy sauce with Worcestershire sauce, according to your preference.

All in all, this recipe’s result is a visually appealing plate, packed with deep flavors and textures that create an explosion in the palate. So why not give it a try and indulge in this delicious masterpiece? Trust me; your family, friends or guests will LUV Duck Breasts With Wine & Marmalade Sauce Recipe!

Duck Breasts With Wine & Marmalade Sauce

Duck Breasts With Wine & Marmalade Sauce Recipe

This is very simple, but it has big, big flavor for so few ingredients. I like to use wild ducks, but you can adapt it using domesticated ones as well. This recipe comes from a cookbook entitled "Variations & Improvisations" (complied by friends of public radio in Monroe, LA).
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Prep Time 25 mins
Cook Time 10 mins
Course Main Course
Cuisine French
Calories 845.3 kcal


  • 2 large fileted duck breasts
  • all purpose Greek seasoning or cajun seasoning
  • flour
  • salt and pepper, to taste
  • 12 ounces bacon
  • 1 large onion, chopped
  • 1 cup dry red wine
  • 3/4 cup orange marmalade


  • Sprinkle duck breasts generously with seasoning.
  • Dredge in flour that has been seasoned with salt and pepper; shake off excess and allow to stand at room temperature.
  • Fry the bacon until very crisp; remove to paper towels and drain.
  • Saute onions in hot bacon grease until limp; remove and set aside.
  • Fry floured duck breasts in hot fat, turning once, until golden brown.
  • Mix wine and marmalade until thoroughly combined.
  • Crumble bacon and add along with the onions to the sauce.
  • Stir well.
  • Pour the sauce over the duck breasts; cover and reduce heat to medium.
  • Allow to simmer for 3 to 5 minutes.
  • Do NOT overcook the breasts; they should still be pink in the center for best flavor.

Add Your Own Notes


Serving: 361gCalories: 845.3kcalCarbohydrates: 45.7gProtein: 39.8gFat: 51.4gSaturated Fat: 16.3gCholesterol: 221mgSodium: 846.4mgFiber: 0.9gSugar: 38g
Keyword < 60 Mins, Meat
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