Duck à l'Orange

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.

3. 3

   Season the duck breasts with salt and pepper to taste.

4. 4

   Heat a skillet over medium-high heat and place the duck breasts skin-side down. Cook for about 6-8 minutes until the skin is crispy and golden brown.

5. 5

   Flip the duck breasts and cook for another 2-3 minutes.

6. 6

   Transfer the duck breasts to a baking dish and place in the preheated oven. Roast for about 8-10 minutes for medium-rare.

7. 7

   While the duck is roasting, zest and juice the oranges.

8. 8

   In the same skillet, remove excess fat, leaving about 1 tablespoon. Add the honey and white wine vinegar, and cook for 1-2 minutes until slightly reduced.

9. 9

   Add the orange juice, orange zest, and chicken stock to the skillet. Bring to a boil and let it reduce by half.

10. 10

    Stir in the butter to finish the sauce, and adjust seasoning with salt and pepper if needed.

11. 11

    Remove the duck from the oven and let it rest for a few minutes before slicing.

12. 12

    Serve the duck slices with the orange sauce drizzled over the top.