Name: Duck l'Orange
Ingredients: The Sauce; 4 oranges; ¼ cup red wine vinegar; 3 tablespoons sugar; 2 cups chicken stock (duck stock will also work well); 1 tablespoon corn starch; 3 tablespoons Grand Marnier (or other orange liqueur, such as Triple Sec); 2 tablespoons unsalted butter (cold butter, cut into cubes); The Duck; 4 duck breasts (skin on, approximately 8 oz each); salt; black pepper

The Sauce:
Zest two of the oranges in large slices, with a vegetable peeler, avoiding the bitter, white pith. Set aside the juice from 2 oranges. Cut slices from the other 2 oranges for the garnish. Set this all aside
In a saucepan, bring the vinegar and sugar to a boil. Continue boiling it until it reduces by half (approximately), and turns a dark, red-ish copper color. Slowly stir in the stock. Add the orange juice and peel, and simmer for 5 minutes
Wisk the corn starch with 2-3 tablespoons of water to remove any lumps, and slowly whisk this into the sauce until it thickens
Whisk in the Grand Marnier. Then whisk in butter, one tablespoon at a time. Keep this warm until it’s time to serve the duck
The Duck:
Pat the duck breasts dry, and diagonally slice through the skin, without cutting into the meat. Sprinkle with salt, and black pepper
Place the breast, skin-side down, into a cold skillet. Turn the heat to medium-high
Cook the breast until the skin is golden brown. If it appears that the heat is too high, lower it to prevent the fat from burning
Turn over the duck, and cook until the bottom (non-skin side) is browned and seared. Cook to your liking, to an internal temperature of 135°-140° for medium rare, 150° for medium, and 165° for well done. Let the duck rest for 5 minutes before slicing

Duck with Orange Sauce

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