2Duck Breasts, Bone-in, about ¾ pound (340 g) each
¼cup(85 g) Honey or ¼ cup (50 g) White Sugar
¼cup(60 ml) White Wine Vinegar
1cup(240 ml) Orange Juice, freshly squeezed is best
¼cup(60 ml) Duck Jus, use stock or save some while rendering out the duck fat
¼cup(25 g )Orange Peels cut into 3-inch-long (7.5-cm-long) thin strips
Season the duck breasts with salt and pepper. In a large heavy skillet, slowly cook the duck skin-side down over medium-low heat, rendering the fat and getting the skin crispy, 15 to 20 minutes. Remove the duck breasts and place them on a roasting pan, skin-side up. Reserve fat to use as jus and save the rest for another recipe.
Preheat the oven to 300°F (150°C).
Scrape the bottom of the skillet, add the water, and stir to release the fond. Add the honey, increase the heat to medium- high, and let come to a slow boil. Cook for about 5 minutes, until
golden brown. Add the vinegar, but don’t lean over the pan, as the vapors will release. Continue to cook until the mixture begins to turn into a caramel, about 1 minute, then add the orange juice, bring back to a boil, and cook for another 10 minutes, or until reduced by half. Add the duck jus and boil for another 1 to 2 minutes. Take off heat and add in orange peels.
Use a bit of this gastrique as a glaze for the duck. Brush on a layer and place the duck breasts in the oven for a few minutes, then brush on some more. Cook for about 20 minutes for medium to medium-rare. Once the duck is cooked to your liking, let rest for a few minutes before serving. Serve it on the bone or slice it for plating.
Make a pool of gastrique on each plate. Place the duck on top. If you pour the sauce on top of the crispy skin, it will get soggy, though I do like adding a few steeped orange peels on top for effect.
The Taste Edit - Duck à l'Orange https://thetasteedit.com/duck-a-lorange/