Duck Breast with Orange Sauce

Preheat your oven to 180°C (160°C fan-assisted). Score the duck breast skin in a crosshatch pattern with a sharp knife, being careful not to cut into the meat. Season both sides generously with salt and pepper.

Place a cold oven-safe skillet over medium heat, then place the duck breasts skin-side down. Cook for 8-10 minutes until the skin is crispy and golden brown, and most of the fat has rendered. Pour off any excess fat. Flip the breasts and cook on the flesh side for another 2 minutes.

Transfer the skillet (if oven-safe) or the duck breasts to a baking tray and roast in the preheated oven for 10-12 minutes, depending on your desired doneness (for medium-rare, aim for an internal temperature of 54-57°C). Remove from the oven and let the breasts rest on a cutting board for 5-10 minutes before slicing.

While the duck rests, pour out most of the fat from the skillet, leaving just a little. Add the minced shallot and sauté over medium heat for 1-2 minutes until translucent. Pour in the orange juice, orange zest, honey, red wine vinegar, and chicken/duck stock (and optional Grand Marnier). Bring to a boil, then reduce the heat to low and simmer until the sauce has reduced by half and slightly thickened, about 5-7 minutes. Remove from heat and whisk in the cold butter until melted and the sauce is glossy. Taste and adjust seasoning with salt and pepper if needed.

Slice the rested duck breasts into thick pieces. Arrange on plates and generously spoon the fresh orange sauce over them. Serve immediately, for example, with mashed potatoes or steamed vegetables.