Pan-Seared Duck Breast with Orange Pan Sauce

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)

Directions at seriouseats.com

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