Duck à l'Orange

Ingredients

• 2 about 1 lb each Duck breast halves (bone-in, skin-on)
• 2 tsp Kosher salt
• 1 tsp Black pepper
• 3 Oranges (navel)
• 1/3 cup Granulated sugar
• 1/4 cup Red wine vinegar
• 3 tbsp Orange liqueur (Grand Marnier or Cointreau)
• 1 cup Chicken stock
• 2 tbsp Unsalted butter
• 4 Fresh thyme sprigs
• 1 medium Carrot, diced
• 1 Shallot, halved
• 1 tsp Cornstarch(optional)

Instructions

1. 1

   Prep (35 min): Pat duck breasts dry. Score skin in a crosshatch pattern without cutting into meat. Season all over with salt and pepper. Zest and juice 2 oranges; slice the third into rounds. Let duck sit at room temperature while you prep the sauce components.

2. 2

   Render and sear (25 min): Place duck breasts skin-side down in a cold, dry skillet over medium-low heat. Slowly render fat, pouring off drippings as they accumulate, until skin is deep golden and crisp, 18-22 minutes. Flip and cook 3-4 minutes for medium-rare (internal 130-135°F). Transfer to a cutting board and rest, tented with foil.

3. 3

   Roast aromatics and start gastrique (40 min): Preheat oven to 375°F. Pour off all but 1 tbsp duck fat from the skillet. Add carrot, shallot, and thyme; roast in the oven 20 minutes until caramelized. Meanwhile, in a saucepan, cook sugar over medium heat until it melts and turns amber, about 5 minutes. Carefully whisk in vinegar (it will sputter), then orange juice, zest, liqueur, and stock. Simmer 15 minutes until slightly syrupy.

4. 4

   Combine and strain (10 min): Scrape roasted aromatics into the gastrique, simmer 5 minutes, then strain through a fine-mesh sieve, pressing on solids. Return to heat; if too thin, whisk cornstarch slurry and simmer 1 minute. Swirl in butter off heat. Season with salt and pepper.

5. 5

   Serve: Slice duck breasts against the grain. Spoon the orange gastrique onto warm plates, arrange sliced duck on top, and garnish with orange rounds. Serve immediately.