Pan-Fried Duck with Orange Sauce (French Canard à l'orange)

A French classic and a real show stopper for that special someone.  Perfect for a special celebration for two or double it up for four.  This dish is rich and delicious and well suited to holidays instead of turkey.

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

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.

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 2/3 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.

Makes 2 servings.