Duck breast with orange sauce
2 duck breast (duck magret)
For the sauce:
2 tablespoons balsamic vinegar
2 tablespoons honey
Rinse the duck breasts and dry them using kitchen paper. Make fine diagonal cuts into the skin, several mm deep. Follow up with cross cuts in the other direction as shown below.
Squeeze one of the oranges. Peel the other one and remove the pith.
Mix the orange juice, honey, balsamic vinegar, a little salt and black pepper and stir until they combine.
Put the duck breasts in a heated dry pan with the skin facing down. Cook over medium heat for about 6-7 minutes until they brown and then turn them around. Cook for another 3-4 minutes and remove from the pan. Add the sauce into the pan and cook until it reduces. Once that happens add the breasts and the depithed orange. Cook for another few minutes occasionally turning the meat so that the sauce can cover it from all sides.
Serve the magret cut into slices with the pieces of orange and the sauce. On the photos below they are also served with a garnish made of potato puree.