How to make it

  • In small saucepan, combine sauce ingredients. Cook briefly until syrupy.
  • Remove rack of broiler pan; add 1 cup water to pan; replace rack. Using sharp knife, score duck skin (not meat) at 1-inch intervals or pierce with fork. Sprinkle with salt and pepper. Place skin side down on rack. Broil 5 inches from heat source for medium rare, about 4 minutes per side or to desired doneness. Transfer to a cutting board; let stand 5 minutes. Meanwhile, make sauce (see below). Slice duck on diagonal about 1/4 inch thick. In 3-to-4-ounce portions, fan slices onto each plate; spoon sauce over. If desired, add orange zest and slices for garnish. Delicious with Israeli couscous and green beans.

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