Duck à l'orange

Duck à l'orange

Ingredients:

2 Peking duck breasts or 1 mallard breast (600gm to 900gm each)

Salt and pepper

1 juicing orange

115 ml water

115 ml concentrated duck broth

3gm sugar

15 ml orange flavored liqueur

15 ml sherry, or red wine vinegar, or more to taste

40gm cold unsalted butter

Orange wedges

How to:

1.Score the skin side of the duck breasts in 2 directions, about 20 slashes per direction. Season the breasts on     both sides with salt and pepper. Reserve in the refrigerator.

2.Cut off 1 end so the orange can stand on the cutting board, and slice off 2 (2-inch) strips of zest. Cut the zest   into fine julienne, then blanch the zest for 1 minute in the cup of boiling water. Juice the orange, strain the   juice into a saucepan, and boil it until it's reduced to about 1 tablespoon.

3.Reduce the concentrated duck broth in a small saucepan to about 2 tablespoons until it's lightly syrupy.

4.Heat a saute pan over medium to high heat and saute the duck breasts, skin side down, 8 to 10 minutes for the   Pekin duck breasts and 12 to 18 minutes for the mallard. Turn the breasts over, adjust the heat to high, and cook   for 1 minute for the Pekin duck and 2 minutes for the mallard.

5.Pour the fat out of the pan and deglaze the pan with the reduced  orange juice. Use a whisk to add the glaze. Add   the sugar,orange flavoured liqueur, orange zest, and vinegar, and simmer the sauce for about 30 seconds to cook   off the alcohol. At this point, adjust the thickness of the sauce ,add 1 or 2 teaspoons water to thin it or   simmer the sauce for a moment to reduce and thicken it.Whisk in the cold butter, keeping the pan and whisk moving   until all the butter melts.Season, to taste, with the pepper, and if needs,a few more drops of vinegar.

6.Slice the breasts crosswise, arrange the slices on individual heated plates, and spoon the sauce over the   breasts. Serve hot, with orange wedges if desired.