Food & Cooking Recipes Duck Breast a l'Orange 3.6 (124) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 28, 2016 Rate PRINT Share Trending Videos Close this video player Servings: 2 Ingredients ¼ cup sugar 2 tablespoons sherry vinegar Zest of 1 orange (2 teaspoons), 1 cup fresh orange juice, plus 1 orange, supremed ¾ cup chicken broth 1 shallot, minced (3 tablespoons) 2 boneless duck breast halves (8-10 ounces each) 1 teaspoon coarse salt ¼ teaspoon ground black pepper Directions Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color. Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes. Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving. Add orange supremes to sauce and pour over sliced duck just before serving. Originally appeared: Mad Hungry Rate It PRINT