1 1/4 cups fresh orange juice
1/8 cup fresh lime juice
1 1/2 tablespoons maple syrup (preferably dark amber or Grade B)
1/2 tablespoon finely chopped canned chipotle chiles in adobo
1/2 (3- to 4-inch) cinnamon stick
1 tsp ground cloves
1 teaspoon salt
2 (7- to 8-oz) Long Island (also called Pekin) duck breast halves with skin
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 1/2 cup, 30 to 40 minutes. Let stand until duck is ready.
Preheat oven to 300 F. Crosshatch skin of duck breasts. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down, to skillet. Cook until skin is well browned, about 4 minutes. Turn duck breasts over; cook 2 minutes. Remove from heat. Set rack in roasting pan. Transfer duck breasts to rack (reserve drippings in skillet). Roast duck to desired doneness, about 20 minutes for medium-rare. Remove from pan and let rest 5 minutes.
Before serving, deglaze skillet with sauce and add any drippings from the roasting pan.
Notes: I wanted something a little different for my birthday dinner. I'd settled on duck breast as a treat, but though I love Duck Breast with Orange Tea Sauce, I wanted to spice things up a bit. And this did the trick. At first bite, this is a little sweet and tangy (the lime juice), but then the heat starts to kick in. The recipe originally calls for the duck to be broiled, but I prefer this method. Served with Alton Brown's Perfect Fingerling Potatoes.Posted by Jennifer at November 9, 2009 8:50 PM