Duck a l'Orange

• 1/4 cup sugar
• 2 tablespoons water
• 2 tablespoons Sherry wine vinegar
• 1 1/2 cups fresh orange juice
• 2 tablespoons minced shallots
• 1 1/2 cups canned low-salt chicken broth
• 4 large oranges
• 2 1-pound boneless Muscovy duck breast halves, thawed if frozen
• 1/4 cup (1/2 stick) unsalted butter
• 2 tablespoons grated orange peel

1. Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves.
2. Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 8 minutes.
3. Remove from heat.
4. Mix in vinegar (mixture will bubble vigorously).
5. Add juice and shallots; boil until reduced to 1/2 cup, stirring occasionally, 15 minutes.
6. Add broth; boil until reduced to 3/4 cup, 30 minutes.
7. Set aside.
8. Using small knife, cut off peel and white pith from 4 oranges.
9. Working over bowl, cut between membranes to release segments.
10. (Sauce and oranges can be prepared 6 hours ahead.
11. Cover separately; chill.)
12. Using small knife, score duck skin (do not pierce meat) in crosshatch pattern.
13. Sprinkle duck with salt and pepper.
14. Heat heavy large skillet over medium-high heat.
15. Place duck breasts skin side down in skillet.
16. Cook until brown and crisp, about 8 minutes.
17. Turn duck and cook to desired doneness, about 10 minutes longer for medium-rare.
18. Transfer to cutting board.
19. Let stand 10 minutes.
20. Meanwhile, bring sauce to simmer.
21. Add butter and 1 tablespoon grated orange peel; whisk just until butter melts.
22. Drain orange segments and mix into sauce.
23. Set aside.
24. Slice duck breasts crosswise on diagonal.
25. Arrange on 4 plates.
26. Spoon orange segments with sauce alongside.
27. Sprinkle with remaining peel.

sugar, water, sherry wine vinegar, orange juice, shallots, chicken broth, oranges, butter

Taken from www.epicurious.com/recipes/food/views/duck-a-lorange-102145 (may not work)