DUCK A L’ORANGE
1/4 cup sugar
Two tablespoons water
Two tablespoons sherry wine vinegar
One 1/2 cups fresh orange crush
Two tablespoons minced shallots
One 1/2 cups canned low-salt broth
Four big oranges
1-pound boneless duck breast halves, thawed if frozen
1/4 cup (1/2 stick) unsalted butter
Two tablespoons grated orange peel
Stir sugar and water in heavy medium pan over medium heat till sugar dissolves. Increase heat; boil till syrup turns deep amber, sometimes brushing down sides of pan with wet pastry brush and whirling pan, 8 minutes. Take away from heat. Combine in vinegar (mixture can bubble vigorously). Add juice and shallots; boil till reduced to 1/2 cup, stirring occasionally, 15 minutes. Add broth; boil till reduced to 3/4 cup, 30 minutes. Set aside.
Using tiny knife cut off peel and white pith from four oranges. Working over bowl, cut between membranes to release segments. (Sauce and oranges can be ready 6 hours ahead. cover separately; chill.)
Using tiny knife, score duck skin (do not pierce meat) in crosshatch pattern. Sprinkle duck with salt and pepper. Heat heavy large frying pan over medium-high heat. Place duck breasts skin aspect down in frying pan. Cook till brown and crisp, about eight minutes. Flip duck and cook to desired doneness, regarding ten minutes longer for medium-rare. Transfer to cutting board. Let stand ten minutes.
Meanwhile, bring sauce to simmer. Add butter and one tablespoon grated orange peel; whisk simply till butter melts. Drain orange segments and blend into sauce. Set aside.
Slice duck breasts crosswise on diagonal. Prepare on four plates. Spoon orange segments with sauce alongside. Sprinkle with remaining peel.