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What you need:

¼ cup granulated sugar
2 tbsp water
2 tbsp Sherry vinegar
1 ½ cups orange juice
2 tbsp shallots, minced
1 1/2 cups chicken stock
4 oranges, sections cut from membranes
2 duck breast halves, seasoned with salt and pepper
¼ cup unsalted butter
2 tbsp orange zest

What you do:

Boil the sugar and water for several minutes, until the syrup caramelizes and turns a golden brown color. Add the vinegar, juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than a cup. Add butter and 1 tablespoon of orange zest. Stir in orange sections.

In a  frying pan or a skillet, sear the duck breasts over high heat. Cook the duck for about 9-11 minutes on each side. Pour the prepared sauce over the duck breasts and garnish with the remaining orange zest.

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