French Duck à l'Orange with Citrus Glaze

Ingredients

Instructions

1. 1 Preheat the oven to 400°F (200°C).
2. 2 Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
3. 3 Place the duck breasts skin-side down in a cold, oven-safe skillet. Turn the heat to medium and cook until the skin is crispy and golden brown, about 6-8 minutes.
4. 4 Flip the duck breasts and transfer the skillet to the preheated oven. Roast for 8-10 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. 5 Remove the duck breasts from the oven and let them rest on a cutting board, loosely covered with foil.
6. 6 In the same skillet, discard excess fat, leaving about 1 tablespoon. Add orange juice, chicken stock, sugar, balsamic vinegar, and orange zest. Bring to a simmer over medium heat.
7. 7 Stir in the cornstarch slurry and continue to simmer until the glaze thickens slightly, about 3-4 minutes.
8. 8 Stir in the butter until melted and the glaze is shiny.
9. 9 Slice the duck breasts and serve with the citrus glaze drizzled over the top.