Duck Breast with Orange Sauce

 Instructions:

1. Prepare the duck breasts:
   Score the skin of the duck breasts in a crisscross pattern without cutting into the meat. Season both sides with salt and pepper.

2. Cook the duck:
   Place the duck breasts skin-side down in a cold pan. Turn the heat to medium and cook for about 6–8 minutes until the skin is golden brown and crispy. Flip and cook the other side for 4–5 minutes (for medium rare). Adjust cooking time if you want it more or less done.

3. Rest the duck:
   Remove the duck from the pan and let it rest covered loosely with foil.

4. Make the orange sauce:
   In the same pan, carefully pour off excess duck fat, leaving about 1 tbsp. Add sugar and white wine vinegar and cook until it caramelizes slightly.
   Add orange juice, orange zest, and chicken stock. Let it simmer and reduce by half until it thickens. If using, add Grand Marnier and stir. Finish by whisking in butter for shine and richness.

5. Serve:
   Slice the duck breasts thinly and pour the orange sauce over. Serve with your choice of sides like mashed potatoes, steamed vegetables, or rice.