Duck a l'Orange

Ingredients

• 2 pound muscovy duck breast halves boneless frozen thawed
• 1.5 cups low-salt chicken broth canned
• 1.5 cups orange juice fresh
• 2 tablespoons orange peel grated
• 4 large oranges 
• 2 tablespoons shallots minced
• 2 tablespoons sherry wine vinegar 
• 0.3 cup sugar 
• 0.3 cup butter unsalted ()
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• sauce pan
• knife
• whisk
• cutting board
• pastry brush

Directions

1. Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 8 minutes.
2. Remove from heat.
3. Mix in vinegar (mixture will bubble vigorously).
4. Add juice and shallots; boil until reduced to 1/2 cup, stirring occasionally, 15 minutes.
5. Add broth; boil until reduced to 3/4 cup, 30 minutes. Set aside.
6. Using small knife, cut off peel and white pith from 4 oranges. Working over bowl, cut between membranes to release segments. (Sauce and oranges can be prepared 6 hours ahead. Cover separately; chill.)
7. Using small knife, score duck skin (do not pierce meat) in crosshatch pattern.
8. Sprinkle duck with salt and pepper.
9. Heat heavy large skillet over medium-high heat.
10. Place duck breasts skin side down in skillet. Cook until brown and crisp, about 8 minutes. Turn duck and cook to desired doneness, about 10 minutes longer for medium-rare.
11. Transfer to cutting board.
12. Let stand 10 minutes.
13. Meanwhile, bring sauce to simmer.
14. Add butter and 1 tablespoon grated orange peel; whisk just until butter melts.
15. Drain orange segments and mix into sauce. Set aside.
16. Slice duck breasts crosswise on diagonal. Arrange on 4 plates. Spoon orange segments with sauce alongside.
17. Sprinkle with remaining peel.