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Pan-Seared Duck Breast with Orange Pan Sauce
Ingredients
  • 4 duck breasts, 4 to 5 ounces (112 to 140g) each
  • Kosher salt
  • ½ cup dry white wine (4 fluid ounces; 120ml)
  • 1 ½ cups homemade chicken stock or store-bought stock combined with 1 tablespoon powdered gelatin (12 fluid ounces; 360ml)
  • 4 tablespoons unsalted butter (2 ounces; 60 g)
  • 1 teaspoon freshly grated orange zest
  • ¼ cup (60ml) freshly squeezed orange juice from 1 orange
  • ½ teaspoon freshly ground black pepper (or to taste)
Steps
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