Duck Bigarade (Seared Duck Breast with Sour Citrus Sauce)

Makes 4 servings

Prep time: 30 minutes

Cook time: 25 minutes

Ingredients

2 Moulard Magret duck breasts (approximately 14 ounces each)

1 c. chicken or duck stock

1/4 c. fresh orange juice (approximately 1 orange, ideally Seville)

2 ounces Curaçao liqueur (or similar orange liqueur)

2 tsp. Champagne vinegar (can substitute sherry vinegar)

2 tbsp. all-purpose flour

Grated zest of 1 orange (optional)

Kosher salt and pepper to taste

Directions

1. Take the duck breasts out of the refrigerator 30 minutes before cooking so they can come up to room temperature. Using a sharp knife, carefully score the fat layer of the breasts. (Scoring is the secret trick to getting crispy skin because it allows the fat to cook off during searing.) Be sure not to cut so deep that you slice into the meat.

2. Salt and pepper the breasts. Pan sear the duck, fat-side down, in a cast-iron or steel skillet over medium-high heat. Cook for 7-10 minutes until medium-rare, or to your preferred doneness. Remove from the pan and cover with aluminum foil.

3. In the same skillet, pour off all but 2 tablespoons of the duck fat. (Don’t throw it away! Store it in an airtight container in your refrigerator to use for other cooking for up to 6 months.) Turn down the heat to medium and sprinkle in the flour. Whisk to create a roux. Let it cook for 4-5 minutes, stirring occasionally, until it slightly darkens in color.

4. Slowly stir in the stock, orange juice, vinegar, and curaçao. Be careful, as the mixture will bubble up at first and may spatter a little bit. Add in any juices from the plate of duck breasts, and stir thoroughly. Let it cook for 8-10 minutes, stirring occasionally, until it thickens to the consistency of gravy. Salt and pepper to taste. To refine the sauce, pass it through a chinois or fine sieve.

5. Slice the duck breasts and plate, spooning the sauce over as desired. Garnish with orange peel if used.

Adapted from a recipe by Hank Shaw on Epicurious.com.