Duck Breast a l'Orange
- 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
- 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.
- 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.
- 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.
- Add orange supremes to sauce and pour over sliced duck just before serving.
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