Sautéed duck breasts with orange sauce

Makes 4servings

• 4 boneless duck breast halves (6 to 7 ounces each)

Orange sauce

• 2 tablespoons sugar
• 1 tablespoon lemon juice
• ¾ cup orange juice
• ½ cup duck stock or chicken broth
• ¼ teaspoon grated orange rind
• 1 teaspoon cornstarch
• 1 tablespoon cold water

1. Remove as much excess fat from duck breast as possible without removing skin ; prick skin all over with thin-tined fork.
2. Heat large skillet over medium-high heat ; when skillet is hot, add duck breasts, skin-side down.
3. Reduce heat to low, cook 5 minutes, carefully draining fat from skillet several times during cooking ; turn breasts skin-side up and cook 4 to 5 minutes longer or until cooked through.
4. Remove to platter and keep warm.
5. For the orange sauce, combine sugar and lemon juice in same skillet over medium-high heat ; cook stirring occasionally, until pale amber, about 4 minutes.
6. Carefully pour in orange juice, duck stock and orange rind ; cook 5 minutes longer until reduced to two-third cup.
7. Stir together cornstarch and water in small cup until smooth ; whisk into sauce mixture, bring to boiling and boil 1 minute.
8. Slice duck breasts diagonally across width ; serve 1 sliced breast per person and pour orange sauce over.

BON APPÉTIT