About this recipe:This is traditionally done with a whole roasted duck, but by using duck breasts you can get pretty much the same results in a lot less time. Impress your other half with this romantic dish for two!
2 duck breasts
pinch of sea salt
235ml chicken stock
2 tablespoons orange liqueur (such as Grand Marnier®)
1 tablespoon sherry vinegar
1 tablespoon Seville orange marmalade, or more to taste
2 teaspoons grated orange zest
1 pinch cayenne pepper
1 tablespoon reserved duck fat from cooking, or vegetable oil
1 teaspoon plain flour
1 tablespoon butter
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Score duck skin almost all the way through in a diagonal criss-cross pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
Whisk chicken stock, orange liqueur, sherry vinegar, orange marmalade, orange zest and cayenne pepper together in a small bowl.
Pat duck breasts dry with kitchen paper. Re-season skin-side of duck breasts with salt.
Heat duck fat (or oil) in a heavy pan over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the centre, about 4 minutes more. An instant-read thermometer inserted into the centre should read 60 degrees C (140 degrees F ). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar (see note).
Return pan to medium heat and whisk flour into the juices left in the pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into pan; bring to the boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
Slice duck breasts, arrange on a plate and spoon orange sauce over the top.
You can store duck fat in a sealed jar to replace oil in other recipes, such as roast potatoes.