Name: Pan Seared Duck Breasts with Orange-Fennel Salsa
Yield: 2
Ingredients: Orange Sauce; 1-1/2 cup freshly squeezed orange juice; 3/4 cup chicken stock; 1/2 cup dry white wine or dry vermouth; 1 tsp Gourmet Garden Lightly Dried Cilantro; 1 tsp Gourmet Garden Lightly Dried Parsley; 1/2 tsp freshly ground black pepper; Pan-Seared Duck Breasts; 2 duck breasts; 1 shallot, peeled and sliced; Garnish; Orange-Fennel Salsa, recipe below