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Nutrition Facts
Serving Size 95 g
(Approx. 4 Servings)
Amount Per Serving
Calories 160 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 580 mg 24%
Total Carbohydrate 11 g 4%
Dietary Fiber 0 g 0%
Sugars 10 g
Protein 15 g
Vitamin A 0% Iron 10%
Vitamin C 15% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pan Seared Duck with Smokey Orange Glaze

Prep Time
2 minutes
Cook Time
15 minutes
Total Time
17 minutes
4  People


Recipe makes 4 Servings

2 duck breast
1 Tsp kosher salt
2 Tbsp H-E-B That Salsita
1/4 cup(s) oranges, freshly squeezed
2 Tbsp honey
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Place a sauté pan over medium heat. Preheat oven to 375°F. Score the skin side of each duck breast with a sharp knife. Season both sides of duck with salt and set aside for 15 minutes. Whisk together remaining ingredients. Pat the skin side of the duck dry with paper towels.
Place duck in hot pan, skin side down, and let cook for 5 minutes, or until skin is a rich golden brown color and crispy. Turn duck over and place pan in oven. Cook the duck for an additional 5 to 10 minutes in the oven, or until it reaches desired internal temperature. USDA guidelines recommend an internal temperature of 165°F.
Remove duck breasts from pan to rest for five minutes. Meanwhile pour the rendered duck fat from the pan. Place pan on stove over medium low heat. Add prepared sauce mixture and cook for 30 seconds to 1 minute, or until thick and syrupy. Coat the flesh side of the duck breasts only in glaze. Serve remaining glaze on the side.



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