French Duck à l'Orange with Citrus Glaze

Ingredients

• 4 pieces duck breasts, skin-on
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup orange juice, freshly squeezed
• 1 cup chicken stock
• 1 cup sugar
• 2 tablespoons balsamic vinegar
• 1 tablespoon butter, unsalted
• 1 tablespoon orange zest
• 1 tablespoon cornstarch, mixed with 2 tablespoons water

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   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. 03
   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. 04
   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. 05
   Remove the duck breasts from the oven and let them rest on a cutting board, loosely covered with foil.
6. 06
   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. 07
   Stir in the cornstarch slurry and continue to simmer until the glaze thickens slightly, about 3-4 minutes.
8. 08
   Stir in the butter until melted and the glaze is shiny.
9. 09
   Slice the duck breasts and serve with the citrus glaze drizzled over the top.