Duck a lOrange

Directions

1. 1
   1.
2. 2
   Lay the duck breast flat on a cutting board, and with a sharp knife, score just the skin in a diamond pattern.
3. 3
   You will want 1 inch diamonds.
4. 4
   Be sure to not cut so deep that you puncture the flesh.
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   Season the breasts on both sides with salt and pepper and set aside for a couple minutes.
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   2.
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   Preheat the oven to 375 degrees F. 3.
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   Set a saucepan on the stove and pour in 1/4 cup of regular granulated sugar.
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   Turn the heat on medium-high and let the sugar melt, without stirring, for about 5 minutes, or until it turns a beautiful amber color.
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    4.
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    Once the sugar is melted and has turned into caramel, take the pan off the heat for a minute and slowly and carefully pour in the chicken stock, orange juice, balsamic vinegar, red wine vinegar, onion, and a dash of salt and pepper.
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    It might seem like the caramel hardens, but it will melt into the other liquids when you put it back on the heat.
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    Put the pan back over medium-low heat.
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    Stir everything together and let it reduce for about 25 minutes.
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    5.
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    Place an oven-safe medium skillet on the stove top over medium-high heat and pour in a couple tablespoons of olive oil.
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    Once the oil is hot, place the duck breast in the pan skin side down.
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    Do not touch the duck for about 6-7 minutes!
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    Let the fat render out and let the skin get super crispy.
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    This is the key to really good duck breast!
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    Once the skin is crispy, flip the duck breast and sear for another 5 minutes.
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    After 5 minutes, put the pan in the oven for 10 minutes (or until the internal temperature is 165 degrees F).
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    If you dont have an oven safe pan, move the duck breasts onto a foil lined rimmed cookie sheet and put that into the oven.
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    6.
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    After 10 minutes, take the duck out of the oven and let it rest for at least 5 minutes.
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    Slice the duck breasts, plate, pour some of the sauce over the top and enjoy!