- Duck breasts 2 112 -140g each
- Salt flakes & black pepper
- Unsalted butter 60g
- Freshly squeezed orange juice 200ml (1 orange)
- Freshly grated orange zest 20g
- With a sharp knife, gently score the duck breast skin in a tight crosshatch pattern, keeping the scores 1/8 inch apart. If you prefer a little fat left on the breasts after cooking, just barely score the skin; to render more fat, score more deeply, taking care not to expose the flesh.
- Season duck breasts with salt, heavily on the skin side and lightly on the flesh side.
- Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges from curling up, after about 5 minutes, the fat should begin to gently bubble. If Maintain the gentle bubble of fat, pouring out excess rendered fat throughout the cooking process, until much of the fat has rendered, skin is golden brown, about 8 minutes.
- Increase heat to medium and further brown skin if needed, about 1 minute, before flipping and cooking on the flesh side. For medium-rare meat, cook until breast registers. Remove duck from pan and set aside to rest.
For the Pan Sauce: Over high heat add the orange juice and reduce by half about 3 minutes Remove sauce from heat and add the butter until melted and evenly incorporated. Season sauce with orange juice and zest, salt, and black pepper. Serve with duck breast.
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