Duck Breast a l'Orange
- 1/4 cup sugar
- 2 tablespoons sherry vinegar
- Zest of 1 orange (2 teaspoons), 1 cup fresh orange juice, plus 1 orange, supremed
- 3/4 cup chicken broth
- 1 shallot, minced (3 tablespoons)
- 2 boneless duck breast halves (8-10 ounces each)
- 1 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Orange (2 teaspoons), Zest of (1)
- Shallot, minced (3 tablespoons) (1)
- Meat
- Duck breast, boneless (2)
- Canned Goods
Chicken broth (3/4 cup)
- Condiments
- Sherry vinegar (2 tablespoons)
- Cooking & Baking
- Black pepper, ground (1/4 teaspoon)
- Salt, coarse (1 teaspoon)
- Sugar (1/4 cup)
Preparation
Read recipe preparation on marthastewart.com
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Published December 23, 2012 (1 month ago).
42 people saved this recipe.
