- 2 duck breasts
- 1 oz salad oil
- kosher salt and fresh black pepper
- 6 oranges juiced
- Zest from one orange chopped fine
- 1 cup duck stock or chicken stock
- 1/4 teaspoon brown sugar
- 2 tablespoons Grand Marnier
- 1/2 tablespoon rice wine vinegar or similar (you can use balsamic, red wine, or any flavor you like)
- 1 oz cold butter
- With a sharp knife score the skin side of the breasts to make a checkerboard pattern.
- In a sauté pan heat oil over medium high heat just enough to glaze the bottom of the pan.
- Salt and pepper the duck breasts and place them in the pan skin side down. You want to render as much fat out of the duck as possible about 8 to 10 minutes. Keep a eye on them and try not to burn the fat.
- Turn the duck and cook the meat side for 1 to 2 minutes. You want to serve them at medium rare to a medium just like a steak. Keep them warm.Pour the fat out of the pan and save it in the freezer for a later day (its DUCK FAT don’t throw it away!).
- Return the pan to the heat and deglaze it with the orange juice, duck stock (or chicken) and Grand Marnier bring to a boil.
- Add the sugar and vinegar, let it reduce by half or till it start to thicken and is syrupy.
- Add the orange zest remove from heat and quickly whisk in the cold butter.
- Slice the duck breasts on the basis (an angle) about six to seven pieces each, and serve with the sauce.
You can make the sauce by reducing the stock and orange juice first. But I like to use a one pan method to get as much flavor in my sauce as possible.