magret de canard lo

Man this one lit me on Fire LOL

magret de canard à l’orange

1 large, boneless duck breast half, about 1 pound

salt & freshly ground pepper
1 whole orange
1/2 tablespoon red wine vinegar
1/2 tablespoon Calvados
1/2 cup chicken stock
1/2 tablespoon finely minced shallots
1/2 teaspoon sugar
1 tablespoon butter

1. Separate duck breast into two halves. Trim skin and fat around each half to within 1/8" of meat. Sprinkle breast halves on both sides with salt and pepper. Set aside.
2. Remove zest from orange and finely julienne. Reserve 1 tablespoon for use in sauce. Juice orange and combine with vinegar, Calvados and stock. Set aside.
3. Combine shallots with sugar and set aside.
4. Heat a non-stick sauté pan over medium heat. Add duck breasts, skin side down, and sauté until golden brown, about 5 minutes. Turn over and sauté meat side for another 5 minutes. Baste meat occasionally with duck fat rendered from breasts. Remove cooked breast halves from pan and keep warm.
5. Pour off the duck fat. Add 1 teaspoon butter and the shallot and sugar mixture. Sauté shallots over low heat until caramelized. Increase heat and add orange juice mixture. Reduce until almost a syrup. Strain, swirl in butter and combine with orange zest. Set aside and keep warm.
6. Slice breasts on the bias into thin slices about 1/8" thick. Arrange in a fan shape on heated plates. Spoon sauce over meat.

Yield: 2 servings.
Source: Pierre Franey, Pierre Franey’s Cooking in France, 1994, page 107.