Prepare the oranges: Remove the peel from 2 oranges
with a vegetable peeler
. Cut the white pith
off the back with a very sharp knife. Cut into julienne
, and blanch
three times in boiling water. Drain
and rinse under cold water. Set aside. Squeeze the juice of those 2 oranges and reserve. Peel and cut the remaining 2 oranges into sections, draining their juice into the other juice, and set the sections aside. You now have one dish of blanched julienned orange zest
, about 1 cup/250 ml orange juice
, and a dish of orange sections.
Prepare the duck breasts: Score
the fat side of the breasts with a knife. Set them fat-side down in a pan over low heat and render
the fat, about 10 minutes. Remove the duck and pour off the fat. Increase the heat in the pan and put the breasts back in skin-side down. Saute until done to your liking, or about 7 minutes on the fat side, then another 3 on the other. Remove to a carving board to rest, covering to keep warm.
Make the sauce: Put the sugar and 1 tablespoon water in a saucepan
, bring to a boil and cook until golden, about 3 minutes. Add the vinegar and orange juice. Reduce slightly. Now add the stock
and the zests. Boil down to sauce consistency. Remove from the heat and whisk
in the butter. Check the seasonings. Add the orange sections. Carve the duck breasts and arrange on a serving platter. Spoon over the sauce, and serve.