Dinner: Seared Duck Breasts With Blood Oranges

Recipe by Claire Saffitz Citrus segments get saucy in our play on duck à l’orange.

Ingredients

2 medium duck breasts
Kosher salt, freshly ground pepper
4 blood oranges
1 shallot, chopped
2 tablespoons Sherry vinegar or red wine vinegar
Frisée (for serving)

Instructions

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 frisée with pan sauce and remaining segments.

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