Name: Duck Breasts a l’Orange
Yield: 4
Ingredients: Sauce; 1 tbsp grated orange zest; 4 large naval oranges; 1/4 cup granulated sugar; 2 tablespoons water; 2 tbsp dry vermouth; 1 tbsp apple cider vinegar; 1-1/3 cups fresh orange juice (preferably one without added sugar); 2 large shallots, peeled and finely minced; 1-1/2 cups low-salt chicken broth; Duck; 2 lb boneless duck breasts; 2 tbsp butter; 2 tbsp duck fat (from rendering and crisping the skin); Freshly chopped parsley or Gourmet Garden's Lightly Dried Parsley, for garnish