Canard à l'Orange

Instructions

1. 1

   Score the duck skin in a fine crosshatch pattern, cutting through the fat but not the flesh. Season both sides generously with salt and pepper. Place skin-side down in a cold skillet over medium-low heat. Cook for 15–18 minutes as the fat slowly renders and the skin becomes deeply golden and crispy. Pour off excess fat periodically. Flip and cook 2–3 minutes for medium-rare (internal temperature 135°F). Rest 8 minutes.

2. 2

   Make the orange caramel: cook sugar in a heavy saucepan over medium-high heat until it melts and turns deep amber. Add vinegar carefully (it will bubble violently) and stir until the caramel dissolves. Add orange juice, zest, broth, and Grand Marnier. Simmer until the sauce is reduced by half and coats a spoon thickly, about 10 minutes.

3. 3

   Remove sauce from heat and swirl in cold butter until glossy and emulsified. Season with salt. Slice the duck breasts diagonally against the grain into ½-inch slices. Fan on plates and spoon the sauce generously over, ensuring each slice is glazed. Serve with blanched green beans.