Seared Duck Breasts With Blood Oranges Recipe

Name: Seared Duck Breasts With Blood Oranges
Yield: 4 servings
Ingredients: 2 medium duck breasts; Kosher salt, freshly ground pepper; 4 blood oranges; 1 shallot, chopped; 2 tablespoons Sherry vinegar or red wine vinegar; Frisée (for serving)

Ingredients

2 medium duck breasts
Kosher salt, freshly ground pepper
4 blood oranges
1 shallot, chopped
2 tablespoons Sherry vinegar or red wine vinegar
Frisée (for serving)

Instructions

Score skin of duck breasts; season with salt and pepper.
Place skin side down in a cold medium skillet; cook over low heat until fat is rendered and skin is dark golden, 12–15 minutes.
Turn duck, increase heat to medium, and cook 2 minutes.
Transfer to a plate.
Meanwhile, cut peel and white pith from oranges.
Cut along sides of membranes to release segments into a medium bowl.
Pour off all but 2 Tbsp. fat from skillet.
Add shallot, vinegar, and half of orange segments.
Season with salt and simmer until thick, about 4 minutes.
Thinly slice duck and serve over frisée with pan sauce and remaining segments.