Orange Duck � Orange You Glad I Didn�t Call It Duck a l'Orange?

I don�t think I�ve made Duck �a l'Orange� since culinary school, nor tried to pronounce it, but thanks to a rather enticing photo in a friend�s cookbook, I decided to go full culinary time machine, and I�m so glad I did.

That friend would be award-winning food blogger and author, Hank Shaw. He�s recently published a cookbook called Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild, which was the inspiration for this gorgeous, and very easy dish. Still looking for a sexy Valentine�s entr�e? You could do a lot worse.

This is one of those classic dishes that somehow became a clich�, and people stopped making it for fear of looking un-cool, which is too bad, since it�s really good. This is traditionally done with a whole roasted duck, but by using breasts we get pretty much the same results, in a lot less time.

My version is very close to Hank�s, except I don�t use orange juice. I prefer the flavor of the sauce with just marmalade, zest, and Grand Marnier. Speaking of the Grand Marnier, other than other orange liquors, I�ll be offering no alternatives. That�s what literally gives the sauce its soul.

By the way, if you want to raise your �game� game, I encourage you to check out Hank's cookbook. I think it�s very well done, and gets basically all 5-star reviews on Amazon. So, check that out, check this out, and as always enjoy!

Ingredients for 2 portions:

2 duck breasts

salt and pepper to taste

1 tbsp duck fat or vegetable oil

1 tsp flour

2 tsp grated orange zest

2 tbsp Grand Marnier (orange liquor)

1 tbsp sherry vinegar

pinch of cayenne

1 rounded tbsp orange marmalade (preferably Seville orange marmalade)

1 cup chicken broth

1 tbsp butter

extra zest for garnish