Classic Duck a l'Orange
A classic and easy-to-make French duck a l'orange recipe combines rich duck breast with a vibrant orange sauce.
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Instructions
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In a saucepan, boil sugar and water until caramelized and golden brown.
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Add sherry vinegar, orange juice, shallots, and chicken stock; simmer until reduced to just under 1 cup.
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Add diced cold butter and 1 tbsp orange zest; shake pan over medium heat until butter melts and incorporates.
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Stir in orange sections; set sauce aside.
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Pat dry duck breasts and score the fat in a crisscross pattern.
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Season duck with salt and pepper.
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Heat a skillet over high heat. Sear duck breasts on both sides, then cook 9-11 minutes per side or to desired doneness.
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Remove from pan, place on a warm plate, cover, and rest for 5 minutes.
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Reheat the sauce.
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Plate duck whole or sliced, spoon sauce over, and garnish with remaining orange zest.
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Serve immediately.