French Duck à l'Orange with Citrus Sauce

Ingredients

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

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

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   Score the duck breast skin in a criss-cross pattern, being careful not to cut into the meat. Season with salt and 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, about 6-8 minutes.
4. 04
   Flip the duck breasts and sear for another 2 minutes. Transfer the skillet to the oven and roast for 8-10 minutes for medium-rare.
5. 05
   Remove the duck from the oven and let it rest for 10 minutes before slicing.
6. 06
   For the sauce, combine orange juice, chicken stock, sugar, orange zest, and lemon juice in a saucepan over medium heat. Bring to a simmer.
7. 07
   Add the cornstarch mixture to the sauce and stir continuously until it thickens.
8. 08
   Remove the sauce from heat and whisk in the cold butter until smooth and glossy.
9. 09
   Slice the duck breasts and serve with the citrus sauce drizzled over the top.