Not quite a proper Duck à l’orange, but very good sweet and sour sauce to go with the gaminess of the duck.
1/4 cup sugar
2 table spoons water
2 table spoons Sherry wine vinegar
1 1/2 cups orange juice
2 minced shallots
1 1/2 cups chicken broth
2 duck magrets
1/4 cup butter
zest of 1 orange
1. In a medium, thick bottom, pot combine the sugar and water. Heat on medium-low heat until it turns a deep amber.
2. Keep an eye on the sugar and brush down any crystals forming on the sides with a wet pastry brush. In the mean time, chop the shallots and measure the orange juice and vinegar.
3. You want the caramel about this color.
4. While holding the pot away from you add the vinegar. It will steam and hiss.
5. Add the orange juice and shallots. Mix well to combine. Bring to a simmer.
6. Allow to reduce until about 2/3 is gone (about 1/2 cup liquid remaining).
7. Add the chicken broth and mix well. Bring back to a simmer.
8. Reduce until about half the liquid is gone. Set aside.
9. Trim excess fat from the magrets. Score the fat in a crisscross pattern. Try not to cut the flesh.
10. Season both sides with salt and pepper. Put fat side down in a cold skillet and turn on the heat to medium. Render out the fat (draining the skillet as needed). Turn and color the flesh side, then transfer to a 350F oven (fat side down) to finish cooking.
11. Use the same skillet and the rendered fat to cook your vegetable sides.
12. Bring the sauce back to temperature. Add the orange zest.
13. using a small sharp knife peel the oranges. Cut out the segments.
14. Whisk the butter into the sauce.
The duck should be done by now. Take it out of the oven and allow it to rest for about 10 minutes.
15. Gently mix in the orange segments (discarding any excess liquid)
16. Slice the magrets, serve immediately with the sauce and orange segments.