Chef John’s Orange Duck

Ingredients

• 2 duck breast halves
• Salt to taste
• 1 cup chicken broth
• 2 tablespoons orange liqueur (such as Grand Marnier)
• 1 tablespoon sherry vinegar
• 1 tablespoon Seville orange marmalade, or more to taste
• 2 teaspoons grated orange zest
• 1 pinch cayenne pepper
• 1 tablespoon reserved duck fat
• 1 teaspoon all-purpose flour
• 1 tablespoon butter

Directions

Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.

Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.

Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.

Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.

Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.

Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.