Duck A L'orange

Directions

1. Heat a heavy-bottomed sauté, pan over high heat until very hot. Add duck breasts, skin side down and cook for 10-12 minutes, pouring off the accumulated fat as it gathers. When the fat stops accumulating and the duck is browned and more than half cooked, add the olive oil and turn the meat over so the fat side is up. Turn the heat down to medium-high and continue cooking until the duck reaches the desired temperature 3-6 minutes.
2. Remove the duck from the pan and pour off any excess fat. Add the orange slices to the pan and sauté, for a few minutes. Deglaze with balsamic and set aside.
3. In a separate pan, heat the sugar and water over medium heat until caramel-colored - do not stir. Remove from the heat and add the orange juice and chicken stock. Return to medium heat and bring to a simmer, stirring constantly. Reduce heat to low and cook until slightly thickened. Add the reserved orange segments and season with salt. To serve: thinly slice the duck and fan on a serving plate. Spoon some sauce over top and garnish with a few orange segments.