Duck a L'Orange in 50 minutes. Make a quick orange sauce (below), score the fat throughout, salt/pepper both sides and place fat-side down on a dry skillet at medium-high heat to render the fat. Turn over after about 10 minutes and cook until 130-degrees for medium rare. Take off the skillet and allow to rest for 5-10 minutes before slicing. Serve with Brussel Sprouts sauteed in the rendered duck fat.
ORANGE SAUCE:
Orange Juice
Chicken Broth
Orange Zest
Sugar (pinch)
Red Wine Vinegar (dash)
Butter (pat)
Salt / Pepper
Sugar (pinch)
Red Wine Vinegar (dash)
Butter (pat)
Salt / Pepper
