2 (1-lb) boneless Muscovy duck breasts or 4 (1/2-lb) Long Island (Pekin) duck breast halves – with skin
Kosher salt and freshly ground black pepper
3 cups fresh orange juice
1/3 cup fresh lime juice
1 tablespoon maple syrup*
1 tablespoon finely chopped chipotle pepper in adobo sauce (or more if you like it really hot)
1 cinnamon stick
3 whole cloves
1 teaspoon salt (celtic sea salt)
2 tablespoons rendered duck fat (optional)
Combine the Chipotle Orange Sauce ingredients in a heavy saucepan over medium heat.
Reduce until you have about 1 cup of sauce. (Approximately 20-30 minutes)
Cool the sauce somewhat then strain through a sieve.
[Instructions for Crispy Duck Breast]
Rinse and pat dry the duck breasts with paper towels.muscovy duck breast
Score the skin and fat of the duck breast, being careful not to cut into the flesh.
Sprinkle with Kosher salt and black pepper.
Heat a pan on medium-high heat then place the duck breast, skin side down, in the pan to sear. You do not need to add any oil or fat to the pan prior to placing the duck breast.
Reduce the heat to medium and cook until much of the fat has rendered and the skin is crispy – approximately 8 minutes for Muscovy duck breast and 4 minutes for Long Island or Pekin duck breasts. Flip the breasts over and continue cooking to desired doneness. I recommend cooking until the internal temperature, as measured by a meat thermometer, reaches 130 degrees.
Remove the duck from the pan and allow to rest for about five minutes prior to slicing.
Add two tablespoons of the rendered duck fat to the Chipotle Orange Sauce and save the rest for future use. (store in the refrigerator)
Serve the duck breast slices with the warm sauce immediately.