Duck Breast with Orange Sauce

This is one of those classic dishes that somehow became a cliche, and people stopped making it for fear of looking un-cool, which is too bad, since it's really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results in a lot less time.

¼ cup sugar
2 Tbsp. apple cider vinegar, such as; Braggs
2 tsp. orange zest, freshly grated
1 cup orange juice, freshly squeezed
1 orange, supremed
¾ cup chicken broth
3 Tbsp. shallot, minced
2 (8-10 oz) duck breast halves, boneless
1 tsp. coarse sea salt
¼ tsp. black pepper, freshly ground

Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber colour.

Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to ⅔ cup, 20-25 minutes.

Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1" diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125°F).

Allow meat to rest 10 minutes before slicing and serving.

Add orange supremes to sauce and pour over sliced duck just before serving.