- 2 duck breasts
- Black pepper and salt to taste
- ¼ cup medium-bodied red wine
- Juice of 1 tangerine or orange
- 5 tablespoons butter
Begin by scoring the duck breast: Make small cuts through the skin in one direction, then go back and slice the other direction to make a grid pattern.
Sprinkle the breast heavily with pepper and salt. Place the duck, skin-side down, in a cast-iron pan. Turn the heat to medium. In a few minutes, the breast will begin to render fat. Continue cooking for 8 to 10 minutes.
Flip the breast over and cook for 6 to 8 minutes on that side until a meat thermometer measures 140° for medium doneness. Place the breasts on a plate to rest for 5 to 7 minutes.
Return the pan to medium heat. Pour in the wine and orange juice and reduce by about a third. Whisk in the butter and add a pinch of salt.
Slice breasts cross-wise into ½-inch pieces. Pour the reduction over top. Serve warm.
Edible Michiana original recipe