Cut the thin outer peel (zest) of 2 oranges into strips.
Cut strips into fine julienne. Put threads in a pot of cold water.
Bring to a boil; remove julienne immediately; drain and rinse.
Repeat this step two more times; transfer to a bowl and reserve.
Press juice of zested oranges into a measuring cup and reserve.
Cut 2 remaining oranges into supremes (segments with pith and membranes removed), squeezing juice from carcass into the cup of reserved juice.
Cut supremes into pieces. Set aside in a bowl.
Using a sharp knife, score the fatty side of the breasts, cutting only half-way through the fat.
In a skillet, cook breasts, fat-side down, over low heat for about 10 minutes to melt the fat.
Remove breasts, drain off and reserve melted fat.
Return breasts to skillet and cook, fat-side down, for another 7 minutes over medium heat. Turn breasts over and cook another 3 minutes. Keep warm.
In a saucepan, combine water and sugar. Bring to a boil and cook until deep gold in colour, about 3 minutes.
Add vinegar and reserved orange juice and reduce a little.
Add reserved duck fat and julienned peel, and boil some 7 to 10 minutes or until sauce thickens slightly.
Remove from heat. Season with salt and pepper and add lemon juice to taste.
Add orange pieces.
Slice duck breasts. Transfer slices to plates; spoon sauce over them and serve.
Source: Sunkist Growers Inc.
Recipe and photo provided by Sunkist Growers Inc. All rights reserved.
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
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