Orange Mountain Duck

Ingredients

Duck

• 4 boneless duck breasts, about 8 oz each
• 1 tsp kosher salt
• 1/2 tsp black pepper

Orange sauce

• 1 shallot, minced
• 2 Tbsp brandy, optional
• 1 cup fresh orange juice, from 3 to 4 oranges
• 1 tsp orange zest
• 1/2 cup chicken broth
• 2 Tbsp honey
• 1 tsp fresh thyme leaves
• Pinch of cayenne
• 2 Tbsp cold butter, cubed
• Segments from 1 orange, for serving

Instructions

Duck

1. Pat dry. Score the skin every 1/4 inch in a crosshatch without cutting the meat. Season. Refrigerate uncovered 1 hour if time allows.
2. Skin side down in a cold skillet over medium-low. Render, pouring off fat, until crisp, 12 to 15 minutes.
3. Flip, cook 2 to 3 minutes to 130 to 135°F. Rest 8 minutes.

Sauce

1. Pour off all but 1 Tbsp fat. Cook shallot 1 minute.
2. Off heat add brandy, then scrape up the browned bits.
3. Add juice, zest, broth, honey, thyme and cayenne. Reduce by half, 6 to 8 minutes.
4. Off heat, swirl in the butter.

Serve

1. Slice across the grain, spoon sauce over, top with orange segments.

Tips

Cold pan: renders the fat slowly so the skin crisps before the meat overcooks.

Save the fat: best roast potatoes you'll make.

Alcohol-free: broth in place of the brandy.

Inspired by Hero's Feast