Duck a l'Orange

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This recipe is ridiculously hard to follow. There are better recipes out there. Also, is recommended baking the duck after it has been sauteed so it doesn't turn out so tough.

Our rendition:
1 1/3 lb. duck breast
2 oranges
1 tbsp 1/8th tsp sugar
1/2 cup chicken broth
1 tbsp sherry
1 tbsp orange liqueur or something similar
2-3 tbsp orange zest (julienned

Salt/pepper the duck a bit, score it on both sides and cook until it is 90% complete (sautee/bake it then take out and set aside/let it cool.

You should brine the julienned orange zest and set aside to add to the sauce.

Then make the sauce - using some of the duck fat from the same skillet, add orange juice, sugar, chicken broth, orange liqueur and sherry. Cook on high and reduce a bit, then add in orange zest. Once this has the consistency you prefer (cooking longer will reduce it and make it more syrupy. Then add duck breast to the sauce for a minute and serve.

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easy enough to make and the sauce comes out not too thick - thanks very much for a perfect dinner!!

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I love this recipe. I've tried a few other Duckling a l'Orange recipes and this one is definitely the most successful. It was juicy and the glaze was absolutely to die for!