Pan-Seared Duck Breast with Orange-Rosemary Oleo-Saccharum Glaze

Wash the oranges thoroughly in warm water to remove any food-grade wax. Using a vegetable peeler, carefully peel the outer skin of the oranges in wide strips, avoiding the bitter white albedo.

In a small bowl, combine the orange peels and granulated sugar. Use a muddler or the back of a wooden spoon to firmly bruise the peels into the sugar to release the initial oils. Cover and let sit at room temperature for 45 minutes to allow osmosis to draw out the essential oils, creating a glossy, fragrant syrup.

While the oleo-saccharum macerates, pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with kosher salt and black pepper.

Place the duck breasts, skin-side down, in a cold, dry cast-iron skillet. Turn the heat to medium-low. Cook undisturbed for 10 to 12 minutes to slowly render the fat and crisp the skin. Pour off excess duck fat into a jar as it accumulates, leaving a thin layer in the pan.

Flip the duck breasts and cook the flesh side for 3 to 4 minutes for medium-rare (internal temperature of 135°F/57°C). Remove the duck to a cutting board and let it rest for 8 minutes.

Pour off all but 1 tablespoon of duck fat from the skillet. Return the skillet to medium heat. Add the dry red wine and balsamic vinegar, scraping up any browned bits (fond) from the bottom of the pan.

Strain the orange oleo-saccharum syrup directly into the skillet, discarding the spent peels. Add the chicken stock and the rosemary sprig. Bring to a simmer and reduce for 4 to 5 minutes until the glaze is thick, syrupy, and glossy.

Slice the duck breasts on a bias. Spoon the orange-rosemary oleo-saccharum glaze over the top and serve immediately.