Duck with Orange Sauce

Ingredients

• 2 whole duck breast
• 2 whole orange
• 3 tbsp orange marmalade
• ½ cup chicken broth
• 1 tbsp butter
• ½ tsp salt

Instructions

1. 1

   Score the duck breast skin in a crosshatch pattern, then season both sides with the 1/2 tsp salt. Place skin-side down in a cold skillet and set over medium heat.

2. 2

   Cook the duck skin-side down until the skin is deeply golden and crisp, about 8 minutes. Pour off excess fat as it renders, then flip and cook 3 minutes more for medium-rare.

3. 3

   Remove the duck to a plate and pour off all but 1 tbsp of fat. Add the juice of 1 orange and the 3 tbsp marmalade, scraping up browned bits, and simmer until slightly thickened, about 2 minutes.

4. 4

   Stir in the 1/2 cup chicken broth and 1 tbsp butter, and simmer until the sauce coats the back of a spoon, about 3 minutes. Season with salt to taste.

5. 5

   Slice the duck thinly and serve with the sauce and the remaining orange, sliced into rounds.

Tools you’ll need

• skillet
• knife
• cutting board
• measuring spoons
• citrus juicer

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