Duck à l'Orange

Begin by preheating your oven to 400°F. Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.

Season the duck breasts generously with salt and pepper on both sides. Place the duck breasts skin-side down in a cold, oven-safe skillet.

Turn the heat to medium and cook the duck for about 6-8 minutes, allowing the fat to render and the skin to become crispy.

Once the skin is golden brown, flip the duck breasts over and transfer the skillet to the preheated oven.

Roast the duck for 10-12 minutes for medium-rare, or until it reaches your desired doneness. While the duck is cooking, prepare the orange sauce by juicing the oranges and zesting one of them.

In a saucepan, combine the orange juice, zest, sugar, and vinegar. Bring the mixture to a simmer over medium heat and cook until it reduces by half, about 10 minutes.

Remove the duck from the oven and let it rest for 5 minutes before slicing. To serve, slice the duck breasts and drizzle the orange sauce over the top.

Garnish with fresh orange segments and serve immediately.