Broiled Duck Breasts With Orange Chipotle Sauce

• 2 1/2 cups fresh orange juice
• 1/4 cup fresh lime juice
• 3 tablespoons maple syrup (preferably dark amber or Grade B)
• 1 tablespoon finely chopped canned chipotle chiles in
• 1 (3- to 4-inch) cinnamon stick
• 2 whole cloves
• 1 teaspoon salt
• 3 (1-lb) boneless Muscovy duck breasts with skin or 6 (7- to 8-oz) Long Island (also called Pekin) duck breast halves with skin
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• an instant-read thermometer

1. Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 1 cup, 30 to 40 minutes. Let stand while duck broils.
2. Remove rack of a broiler pan, then add 1 cup water to broiler pan and replace rack. Preheat broiler with pan 5 to 6 inches from heat.
3. Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife (do not cut into meat), then sprinkle all over with salt and pepper. Broil duck breasts, skin sides down, 4 minutes for Long Island duck or 8 minutes for Muscovy, then turn over and broil until thermometer inserted horizontally into center of a breast registers 130u0b0F (see cooks' note, below), 8 to 10 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes. Add any juices accumulated on cutting board to sauce and simmer until slightly thickened, 1 to 2 minutes.
4. Holding a sharp knife at a 45-degree angle, cut each duck breast into thin slices and serve with sauce.

orange juice, lime juice, maple syrup, cinnamon stick, cloves, salt, boneless muscovy, salt, black pepper, thermometer

Taken from www.epicurious.com/recipes/food/views/broiled-duck-breasts-with-orange-chipotle-sauce-232789 (may not work)