Duck à l'Orange

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1. Gather all ingredients.

   

2. 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.

   

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

   

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

   

5. Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck, skin side down, in the skillet and cook until fat renders and skin is crisp, about 6 minutes.

   

6. 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.

   

7. 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.

8. Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top. Garnish with thin strips of orange zest.

9. Serve and enjoy.

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