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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
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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