Ingredients

• 4 magret duck breasts, or 8 Pekin duck breasts
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon creme de cassis
• Chopped fresh parsley or chives, for garnish

Orange sauce:

• 1.5 tablespoons butter, softened
• 1 tablespoon flour
• 2 tablespoons granulated sugar
• 1 tablespoon brown sugar
• 1/2 cup Sendik’s orange juice
• 2 tablespoons red wine vinegar
• 1 teaspoon freshly squeezed lemon juice
• 2 cups chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400°F.
2. To make the sauce, use a fork or your fingers to combine butter and flour in a small dish until they form a smooth paste.
3. In a large saucepan over medium heat, combine sugars and cook, swirling, until mixture is melted, bubbling, and caramelized, about 7 minutes.
4. Pour in orange juice, vinegar, and lemon juice.
5. Stir until caramel has melted.
6. Add stock and bring to a simmer. 
7. Season with salt and pepper.
8. Whisk in butter mixture and cook until slightly thickened, 1 to 2 minutes. 
9. Cover and keep warm.
10. To make the duck, trim as much excess fat from breasts as possible without disturbing skin. Score skin in a crosshatch pattern (do not pierce the meat), then season allover with salt and pepper. 
11. Heat a large heavy skillet over medium-high heat until very hot. 
12. Add duck skin-side down.
13. Cook until duck has released some fat and skin has turned golden brown, 4 to 6 minutes. 
14. Pour excess fat from the pan (reserving it for another use).
15. Transfer pan to oven and roast 6 to 10 minutes more, depending on thickness of the meat and how you prefer it cooked (130°F on an instant-read thermometer for medium-rare). 
16. Again pour excess fat from pan, turn breasts over, and let rest in pan 5 minutes.
17. Transfer duck to a cutting board and slice it thinly against the grain. 
18. Add creme de cassis to pan, bring it to a simmer over low heat, and scrape up any browned bits stuck to the bottom. 
19. Pour drippings into sauce. Drizzle warm sauce over duck breasts and serve, garnished with herbs.

Serves 4 – 6