Citrus-Infused Duck à L'Orange with Bay Leaves

Ingredients

• 4 duck breasts, skin on
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon unsalted butter
• 1 shallot, minced
• 3 bay leaves
• 1 cup fresh orange juice
• 2 tablespoons orange zest
• 1/4 cup chicken stock
• 2 tablespoons granulated sugar
• 2 tablespoons red wine vinegar
• 2 tablespoons orange liqueur
• 1 orange, segmented, for garnish
• 1 tablespoon fresh parsley, chopped, for garnish

Method

1. 1

   Pat the duck breasts dry and score the skin in a crosshatch pattern, cutting through the fat but not into the meat. Season both sides with salt and pepper.

2. 2

   Place the duck breasts skin-side down in a cold 9-inch skillet and set over medium-low heat. Cook undisturbed to render the fat and crisp the skin.

   10:00 · Render duck skin
3. 3

   Flip the duck breasts and sear the second side until the internal temperature reaches 135°F for medium-rare.

   5:00 · Sear second side
4. 4

   Transfer the duck breasts to a plate, tent loosely with foil, and let rest while making the sauce.

5. 5

   Pour off all but 1 tablespoon of fat from the skillet. Add the butter and minced shallot, and cook over medium heat until softened.

   2:00 · Soften shallot
6. 6

   Add the bay leaves, orange juice, orange zest, chicken stock, sugar, and red wine vinegar. Bring to a simmer, stirring to dissolve the sugar.

7. 7

   Simmer the sauce until it reduces by about half and thickens slightly.

   10:00 · Reduce sauce
8. 8

   Remove the bay leaves and stir in the orange liqueur. Simmer 1 minute to cook off the raw alcohol taste.

   1:00 · Simmer liqueur
9. 9

   Slice the rested duck breasts on the bias and arrange on plates. Spoon the orange sauce over the top.

10. 10

    Garnish with orange segments and chopped parsley before serving.