Seared Duck Breast with Orange Sauce

Step 1

Score the duck skin in a crosshatch pattern, then season both sides with the 0.5 tsp salt and 0.25 tsp pepper. Let sit at room temperature for 10 minutes.

Step 2

Place the duck breasts skin-side down in a cold skillet. Turn heat to medium and cook until the skin is deep golden and crispy, about 8-10 minutes. Pour off excess fat as needed.

Step 3

Flip the duck and cook until the internal temperature reaches 130°F for medium-rare, about 4-6 minutes. Transfer to a cutting board and rest for 5 minutes.

Step 4

While the duck rests, pour off all but 1 tbsp of fat from the skillet. Add the 0.5 cup chicken broth and the zest of the orange, scraping up browned bits. Simmer until reduced by half, about 3 minutes.

Step 5

Remove the skillet from heat and whisk in the 1 tbsp butter and the leaves from the 2 thyme sprigs until the sauce is glossy. Season with a pinch of salt if needed.

Step 6

Slice the rested duck breast against the grain. Fan the slices on plates, spoon the sauce over, and garnish with the microgreens and a few strips of orange zest.