Pan Seared Duck Breast with Orange Sauce

Score duck skin in a crosshatch pattern without cutting into the flesh. Season well.

Place duck skin-side down in a cold pan. Render fat over medium-low heat 12–15 minutes until skin is golden and most fat is rendered.

Flip and cook 3–4 more minutes for medium-rare (57°C internal). Rest 5 minutes.

Drain fat. In same pan, simmer OJ, stock, honey, thyme, and garlic 5 minutes until syrupy. Finish with orange zest.