No pictures for this one but it's worth the effort!
Ingredients:
For the glaze
1 cup fresh orange juice (from about 4 oranges)
juice of 1 lemon
1/4 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 tablespoon honey
1/2 fennel bulb, cored and finely chopped, a few fronds reserved for garnish
2 shallots, halved and thinly sliced
1 jalapeno or serrano chile, seeded and finely chopped
2 whole star anise
2 tablespoons sugar
2 tablespoons unsalted butter
For the duck
4 8-ounce skin-on boneless duck breasts
1 1/2 teaspoons kosher salt
1 teaspoon canola or grapeseed oil
Whisk together all of the glaze ingredients, except for the butter, in a medium bowl and set aside.
Score the duck skin on the diagonal in 1/2 inch intervals, and again in the opposite direction so it is marked with a diamond pattern. Season the meat with the salt.
Heat a large stainless skillet over medium-high heat for 2 minutes. Add the oil and place the duck breasts, skin side down, in the pan. Cook until the skin is browned and crisp, 5 to 7 minutes. Turn the duck breasts and cook the second side until browned, 2 to 3 minutes; transfer the duck to a plate and cover with aluminum foil to keep warm. Drain off all but 2 tablespoons of the fat in the pan.
Add the glaze mixture to the skillet and cook over medium-high heat until the liquid is thick and syrupy, 8 to 10 minutes. Swirl in the remaining butter, then return the duck to the skillet, turning to coat in the glaze. Serve immediately.
Recipe from: Two Dudes, One Pan: Maximum Flavor from a Minimalist Kitchen
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