Pan-Seared Duck Breast

Ingredients

• 4 duck breasts, 4 to 5 ounces each
• Kosher salt
• 1/2 cup dry white wine
• 1 1/2 cups homemade chicken stock or store-bought stock combined with 1 tablespoon powdered gelatin
• 4 tablespoons unsalted butter
• 1/4 cup freshly squeezed orange juice from 1 orange
• 1 teaspoon freshly grated orange zest
• Freshly ground black pepper, to taste

Directions

1. Use a sharp knife to lightly cut a close crosshatch into the duck skin, spacing the lines 1/8 inch apart. For breasts with a bit more fat remaining, keep the cuts very shallow; if you want more fat to melt out, cut a little deeper, but do not slice down into the meat.
2. Salt the duck on both sides, using a generous hand on the skin and a lighter one on the flesh.
3. Set the duck breasts skin-side down in a large sauté pan while the pan is still cold. Put the pan over low to medium-low heat. To help the edges stay flat, set a smaller sauté pan on top of the breasts to press them down. After about 5 minutes, you should see the fat softly bubbling; if nothing is happening or the fat is sputtering hard, adjust the heat. Keep that steady, gentle bubble going, spooning or pouring off extra rendered fat as it collects, until most of the fat has cooked out, the skin is golden brown, and the duck reaches an internal temperature of 125 degrees F (52 degrees C), about 15 minutes.
4. Turn the heat up to medium and, if the skin needs a little more color, let it brown for about 1 minute more. Flip the breasts and cook on the flesh side. For medium-rare, cook until an instant-read thermometer reads 130 degrees F (54 degrees C), about 1 to 2 minutes. For medium, continue to 140 degrees F (60 degrees C); for well-done, cook to 155 degrees F (68 degrees F). Transfer the duck out of the pan and let it rest.
5. For the Pan Sauce: Set the sauté pan over high heat and pour in the white wine to deglaze it. Scrape the browned bits from the bottom, then reduce the wine until the pan is nearly dry and only 1 to 2 tablespoons are left, about 2 minutes. Add the chicken stock and cook it down by half, until the sauce turns glossy, rich, and slightly sticky, about 2 minutes. Take the pan off the heat and swirl in the butter until it has melted smoothly into the sauce. Finish with the orange juice, orange zest, salt, and black pepper, then serve with the duck breast.