Ingredients
2 boneless duck breasts
1 cup of fresh squeezed orange juice
1/2 cup Xeres vinegar or sherry vinegar
1 cup French red wine (Bordeaux - Merlot if possible)
1 Tbs honey
2 Tbs Provence Herbs
2 Tbs of veal base (veal stock)
1 pinch salt and pepper
Directions
Pour the orange juice, honey and vinegar in a saucepan and bring to a boil over moderate heat for 10 minutes
while stirring regularly.
Add the wine, Provence herbs, salt, pepper and keep on bringing to a soft boil for 5 more minutes.
Add the veal stock and cook over low heat for 2 minutes to obtain a thick sauce stirring constantly to avoid lumps.
Prick the breast through the skin in different places to release the fat while cooking.
In a frying pan, melt butter and cook the duck's breast (skin side down first) for 7 minutes; add salt and pepper.
Cook the other side for 3 minutes. Duck should be cooked medium rare.
Cut the duck breasts into 1/2 inch slices approximately and keep them in a warm dish.
Pour the sauce over the meat and serve immediately with rice, potatoes or green beans.
Bon Appétit!
