This is so Arty it became a cliche. This is a simplified version using just breasts, but you can use a whole duck if you increase the overall quantity of ingredients.
Arty Duck L’Orange – Serves 2
2 duck breasts
1 cup chicken broth
2 tablespoons orange liqueur (preferably Grand Marnier)
1 tablespoon sherry vinegar
1 tablespoon orange marmalade, or more
salt to taste
2 teaspoons grated orange zest
1 pinch cayenne pepper
1 tablespoon duck fat
1 teaspoon plain flour
1 tablespoon butter
Score duck skin in a criss-cross pattern.
Rub salt into each breast. Let rest 15 minutes.
Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest and cayenne pepper in a bowl.
Pat breasts dry with paper towels.
Re-season skin-side of breasts with salt.
Heat duck fat in a pan over medium heat. Place duck in pan skin-side down and cook for 5 minutes.
Flip breasts and cook until they start to firm but juicy in the middle. An inserted thermometer should read 60C.
Put breasts on a plate to rest. Pour rendered duck fat into a glass jar.
Return pan to medium heat and whisk flour into pan.
Cook and stir until flour is incorporated.
Pour orange mixture into pan and boil.
Cook until sauce thickens and is reduced, 3 to 5 minutes.
Reduce heat to low.
When orange mix stops bubbling, add butter.
Stir until butter is melted and incorporated into the sauce, about 1 minute.
Season with salt to taste.
Slice breasts across grain, and spoon sauce over the top.