Duck Breast with Orange, Ginger, Balsamic Sauce

Duck Breasts with Orange, Ginger and Balsamic Sauce
adapted from recipe on http://www.globalgourmet.com/

2 boneless duck breast halves, about 1 pound
For the sauce:
1/4 cup orange juice
3/4 cup chicken or veal stock
1 1/2 TBSP balsamic vinegar
1 teaspoon freshly grated ginger
2 TBSP unsalted butter
1/2 teaspoon freshly ground black pepper
1 TBSP orange peel

Preheat oven to 375 degrees. Heat an oven-safe skillet over high heat. Crosshatch skin of duck breasts. Add duck breasts, skin side down, to skillet. Cook until skin is well browned, about 4 minutes. Turn duck breasts over; cook 2 minutes. Move pan with duck into oven; cover and roast for 8 minutes (medium-rare). Remove duck from pan and cover to keep warm. Pour off fat from the pan and reserve for other use.

Return pan to stove-top over medium-high heat, and deglaze with orange juice and chicken stock. Reduce by one-half, about 15-20 minutes, uncovered. Add balsamic vinegar and ginger, cook 2-3 minutes then add butter, 1 tablespoon at a time while whisking constantly. After butter is completely integrated add pepper and orange peel. Turn off heat, cover and keep warm until ready to serve.

Notes: I was surprised to realize as I was typing this up that I completely forgot to cross-hatch the skin on the duck breasts before searing. Evenso, this came out quite delicious and the flavors were well-balanced (though the Duck with Orange Tea Sauce still reigns supreme). This was adapted from an existing recipe in which the duck was grilled rather than seared and roasted.

I also took this opportunity to thaw and reheat the Carrot, Honey, and Ginger Soup that was one of my entries for Is My Blog Burning #14. Spiced up with an extra dash of freshly ground black pepper as it was served, it turned out rather well. I think I can foretell more experiments with making and freezing soups this winter.