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Pan-Seared Duck Breast with Orange Pan Sauce
Ingredients
  • 4 duck breasts, 4 to 5 ounces each
  • Kosher salt
  • ½ cup dry white wine
  • 1-½ cups homemade chicken stock or store-bought stock combined with 1 tablespoon powdered gelatin
  • 4 tablespoons unsalted butter
  • 1 teaspoon freshly grated orange zest
  • ¼ cup freshly squeezed orange juice from 1 orange
  • ½ teaspoon freshly ground black pepper (or to taste)
Note: Ingredients may have been altered from the original.
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