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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Duck / Number of Servings: 4 |
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Directions: Stir sugar and water in heavy medium saucepan over medium heat until sugar
dissolves. Increase heat; boil until syrup turns deep amber, occasionally
brushing down sides of pan with wet pastry brush and swirling pan, 8
minutes. Remove from heat. Mix in vinegar (mixture will bubble vigorously).
Add juice and shallots; boil until reduced to 1/2 cup, stirring
occasionally, 15 minutes. Add broth; boil until reduced to 3/4 cup, 30
minutes. Set aside.
Using small knife, cut off peel and white pith from 4 oranges. Working over
bowl, cut between membranes to release segments. (Sauce and oranges can be
prepared 6 hours ahead. Cover separately; chill.)
Using small knife, score duck skin (do not pierce meat) in crosshatch
pattern. Sprinkle duck with salt and pepper. Heat heavy large skillet over
medium-high heat. Place duck breasts skin side down in skillet. Cook until
brown and crisp, about 8 minutes. Turn duck and cook to desired doneness,
about 10 minutes longer for medium-rare. Transfer to cutting board. Let
stand 10 minutes.
Meanwhile, bring sauce to simmer. Add butter and 1 tablespoon grated orange
peel; whisk just until butter melts. Drain orange segments and mix into
sauce. Set aside.
Slice duck breasts crosswise on diagonal. Arrange on 4 plates. Spoon orange
segments with sauce alongside. Sprinkle with remaining peel.
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