Clementine Glazed Duck Breast
|Boneless duck breast halves||14 Ounce (2 Duck Halves Each Weighing 7 Ounce)|
|Unsalted butter||4 Teaspoon, divided|
|Canned low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Thickener||1⁄2 Teaspoon (Thicken Thin Not/Starch)|
|Granulated sugar substitute||1⁄4 Teaspoon|
|Shallot||1 Small, minced (1 Tablespoon)|
|Finely grated orange zest||1⁄2 Teaspoon (Clementine Or Blood Orange Zest)|
|Fresh orange juice||1⁄4 Cup (4 tbs) (Clementine Or Blood Orange Zest)|
|Balsamic vinegar||1 Teaspoon|
1. Pierce duck skin all over with a fork; season duck with salt and pepper. Melt 1 teaspoon of the butter in a large cast-iron or heavy skiilet over medium heat. Add duck, skin side down, and cook until skin is dark and crisp, 8 to 10 minutes. Turn and cook until done to taste, 4 to 5 minutes longer for medium-rare, 10 to 14 minutes for medium. Transfer to a plate and cover loosely with foil to keep warm.
2. Meanwhile, combine broth, thickener, and sugar substitute in a small bowl; whisk thoroughly to break up any lumps of thickener. Set aside.
3. Pour off all but 1 tablespoon fat from skillet. Reduce heat to low; add shallot and cook, stirring, until softened, about 2 minutes. Add zest, juice, and vinegar and cook until reduced by half, about 1 minute.
4. Increase heat to medium-high. Stir broth mixture again, then add to skillet and cook, stirring, until thickened, about 2 minutes. Stir in remaining 3 teaspoons butter and season with salt and pepper to taste.
5. Return duck to skillet and turn until heated through. Transfer duck to a cutting board and cut crosswise into thin slices. Transfer to plates and spoon sauce on top.