Duck Breast a l'Orange

Serves 2


  • 1/4 cup sugar
  • 2 tablespoons sherry vinegar
  • Zest of 1 orange (2 teaspoons), 1 cup fresh orange juice, plus 1 orange, supremed
  • 3/4 cup chicken broth
  • 1 shallot, minced (3 tablespoons)
  • 2 boneless duck breast halves (8-10 ounces each)
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground black pepper


  1. Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.
  2. Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.
  3. Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving.
  4. Add orange supremes to sauce and pour over sliced duck just before serving.
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