Seared Duck Breasts With Blood Oranges
- 2 medium duck breasts
- Kosher salt, freshly ground pepper
- 4 blood oranges
- 1 shallot, chopped
- 2 tablespoons Sherry vinegar or red wine vinegar
- Frisee (for serving)
- Score skin of duck breasts; season with salt and pepper. Place skin side down in a cold medium skillet; cook over low heat until fat is rendered and skin is dark golden, 12-15 minutes. Turn duck, increase heat to medium, and cook 2 minutes. Transfer to a plate.
- Meanwhile, cut peel and white pith from oranges. Cut along sides of membranes to release segments into a medium bowl.
- Pour off all but 2 Tbsp. fat from skillet. Add shallot, vinegar, and half of orange segments. Season with salt and simmer until thick, about 4 minutes. Thinly slice duck and serve over frisee with pan sauce and remaining segments.
duck breasts, kosher salt, oranges, shallot, sherry vinegar
Taken from www.epicurious.com/recipes/food/views/seared-duck-breasts-with-blood-oranges (may not work)