Duck à l'Orange

1. Pat the duck breasts thoroughly dry and score the skin in a shallow crosshatch pattern, cutting through the fat but not into the meat. Season both sides generously with salt and pepper.
2. Place the breasts skin-side down in a cold, dry, ovenproof skillet, then set over medium-low heat. Render the fat slowly for 8 to 10 minutes, pouring off excess fat as it accumulates, until the skin is deep golden and crisp.
3. Flip the breasts and sear the flesh side for 2 to 3 minutes, then transfer the skillet to a 200 C (390 F) oven and roast for 4 to 6 minutes until an instant-read thermometer reads 57 C (135 F) for medium-rare. Move the duck to a board and rest, loosely tented, for 8 to 10 minutes.
4. Meanwhile, make the sauce: in a small saucepan, melt the sugar with the vinegar over medium heat and cook to a light amber caramel, about 2 minutes. Carefully add the orange juice and chicken stock, standing back as it bubbles.
5. Stir in the marmalade and orange zest and simmer briskly until the sauce reduces by about half and lightly coats the back of a spoon, 6 to 8 minutes. Whisk in the cold butter off the heat and season to taste.
6. Slice each rested duck breast on the bias into thin pieces, fan onto warm plates, and spoon the orange sauce over and around. Serve immediately.

You'll use: Oven · Frying pan / skillet · Saucepan · Pan · Whisk