Pan Fried Duck with Orange Sauce

Cooking Instructions

In a large plastic bag with a zip top add the orange zest, 1/2 cup of the orange juice, and the duck; turn to coat.

Seal the bag, pushing out air as you do, and refrigerate for 30 minutes, turning occasionally.

Remove duck from marinade and dry with paper towels, discard remaining marinade.

Season duck with 1/4 teaspoon of salt and 1/8 teaspoon of the pepper.

Heat the oil in a large nonstick pan over medium heat and add the duck.

Cook, turning only once, until there is only a hint of pink in the center, about 6 minutes per side.

Remove and place on a plate for 5 minutes.

Return pan to stove over medium high heat and add the broth and remaining 1/4 cup of orange juice.

Using a wooden spoon, scrape up any brown bits on the bottom of the pan.

Bring mixture to a boil and lower heat.

Simmer, uncovered until mixture is reduced by 1/3, about 3-4 minutes.

Remove from heat and stir in the chives, parsley, tarragon, remaining 1/8 teaspoon of salt, and remaining 1/8 teaspoon of pepper.

Slice duck on a diagonal into thin slices and serve topped with orange sauce.