Duck à l'Orange

Step 1

Season the duck breasts with salt and pepper. Score the skin in a crosshatch pattern, being careful not to cut into the meat.

Step 2

Place the duck breasts skin-side down in a cold skillet, then set over medium heat. Cook for 8 minutes, until the fat renders and the skin is crisp, then flip and cook for 4 minutes more, until the internal temperature reaches 135°F for medium. Remove and let rest.

Step 3

Pour off all but 1 tbsp of the rendered duck fat from the skillet, then add the shallot and cook for 2 minutes, until softened.

Step 4

Add the orange juice, orange zest, and honey, and simmer for 5 minutes, until the sauce reduces and thickens slightly.

Step 5

Stir in the chicken broth and simmer for 3 minutes more.

Step 6

Remove the skillet from the heat and whisk in the butter until the sauce is glossy.

Step 7

Slice the duck breasts and spoon the orange sauce over the top before serving.