Ingredients
- 2 Large Duck Breast
- Kosher Salt
- Fresh Cracked Pepper
- ½ cup Sugar
- ¼ cup Red Wine Vinegar
- 1 cup Fresh Orange Juice
- Zest of 1 Orange
- 1 cup Stock
- 2 tbsp. Grand Mariner
- 1 tbsp. Butter
- Orange Supremes
Direction
- Score duck breast skin in 1/4" intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern. Sprinkle with salt and pepper, to taste.
- Place duck skin side down in a cool sauté pan, then turn to medium-low heat. Cook for 8-10 minutes to render fat.
- Flip and cook for 5-7 minutes until medium temperature at 140 degrees. Let rest.
- In the same pan, discard half the duck fat then melt sugar over medium heat until caramelized. Carefully deglaze with the vinegar, stirring to combine.
- Add orange juice and zest. Simmer until reduced by half.
- Add the stock and reduce until sauce thickens.
- Stir in grand mariner and whisk in butter to finish sauce.
- Thinly slice the rested duck breast.
- Spoon sauce onto plates. Fan out duck breast. Garnish with orange Supremes.