Canard à l'Orange

Step 1

Pat the duck breasts dry with paper towels, pressing gently all over the skin and meat sides so moisture releases, about 30 seconds per side; this helps the skin crisp.

Step 2

Sprinkle the salt and black pepper evenly over both sides of each duck breast, using your fingers to rub it into the skin and meat.

Step 3

Mince the shallot into pieces smaller than a grain of rice, about the size of pencil-tip dots, and set aside in a small bowl.

Step 4

Place the duck breasts skin-side down in a cold 10-inch skillet — do not add oil; the skin will release fat as it heats.

Step 5

Turn the heat to medium and cook for 12 minutes, watching until the skin turns deep golden brown and crispy and fat pools in the pan, about 3 to 4 tablespoons accumulated.

Step 6

Using tongs, flip the duck breasts meat-side down and cook for 4 minutes more over medium heat, until the meat feels lightly firm to the touch but still yields slightly when pressed with your fingertip (medium-rare).

Step 7

Lift the duck breasts onto a clean plate and cover loosely with foil; let them rest for 5 minutes so the juices settle back into the meat.

Step 8

Pour off all but 1 tablespoon of the duck fat from the skillet into a small bowl and discard the rest (or save for cooking later).

Step 9

Add the minced shallot to the skillet with the remaining tablespoon of duck fat and stir constantly over medium heat for 2 minutes until softened and fragrant.

Step 10

Sprinkle the sugar over the shallot and stir for 1 minute, letting the sugar melt and coat the shallot, creating a light caramel color.

Step 11

Pour in the red wine vinegar and stir with a wooden spoon for 30 seconds, scraping up any browned bits stuck to the bottom of the skillet.

Step 12

Add the fresh orange juice and chicken stock, stirring to combine; bring to a simmer over medium-high heat, about 1 minute.

Step 13

Simmer for 6 minutes, watching the liquid reduce to about three-quarters of its original volume and darken slightly to a syrupy consistency.

Step 14

Remove the skillet from heat and whisk in the cold butter, one piece at a time, until fully melted and the sauce looks glossy and smooth.

Step 15

Stir in the orange zest and taste the sauce; adjust salt and pepper if needed — it should taste sweet, tart, and rich.

Step 16

Slice each duck breast diagonally against the grain (the thin lines of muscle running lengthwise) into 0.5-inch-thick slices, which keeps the meat tender.

Step 17

Arrange the duck slices on two dinner plates, fanning them slightly in the center of each plate.

Step 18

Spoon the orange sauce around and over the duck slices, making sure each plate gets shallots and sauce; serve immediately.