This recipe is way better with skin-on breasts, but it'll work with skinless. Figure on 1 breast per person, or 2 per for smaller ducks -- or even more for teal.
Course: Main Course
Keyword: citrus, duck, goose
Author: Hank Shaw
1tablespoonduck fat,lard or olive oil
1shot glass of Grand Marnier or other orange liqueur(optional)
1tablespooncider vinegar or sherry vinegar
1/4cupdemi-glaceor glace de viande
Juice of an orange
1/2an orange,quartered and sliced thinly
Salt your duck breast halves at least 30 minutes before you begin. Let them rest at room temperature during this time.
Heat the duck fat in a medium saute pan over medium-high heat for 1 minute. Meanwhile, pat the duck breasts dry with a paper towel. Lay the breast halves down in the hot fat and cook, undisturbed, for 5-8 minutes. Listen for a steady sizzle, nothing too violent. If the sizzle gets to fierce, turn the heat down to medium.
Check the skin of the breasts: If they are browned and crispy, turn them over. If not, give them another minute or two. After the breasts are turned, cook for another 2-3 minutes. You might also want to "kiss" the edges of the breast, just to brown them well. When the breasts are cooked, set aside on a cutting board and tent with foil while you make the sauce.
To make the bigarade, turn the heat to medium and sprinkle the flour into the pan and stir to combine; this makes a roux. Let it cook, stirring occasionally, until it is the color of coffee-with-cream, about 5 minutes. Add a pinch of salt and stir to combine, then add the demi-glace, vinegar and the Grand Mariner if using. Everything will spatter, but whisk in the orange juice until it gets to a consistency you like. You may need more or less than a whole orange's worth.
To serve, lay down some sauce, top with slices of the breasts. Garnish with thin slices of orange. It's excellent with mashed potatoes or a wild rice pilaf.
If you don't have glace de viande (good supermarkets often have it in jars), boil down stock by half. Watch your salt levels if you do this, though.