Orange Peels

I use this when I make duck a l'orange. I take wild duck breasts, score the skin, sear the skin for about 1 minute in a hot pan and then place the breast skin side down in a 1 gallon ziplock bag. I then spoon about 2 TBS. of the sauce onto the meat side of the duck. I then cook 2 breasts per bag sous vide for 2 hours at 134˚. When the duck is done, I take it out of the bag and sear the skin side again on a preheated nonstick pan until the rest of the fat is rendered and the skin is crispy. The sauce consists of 1 1/2 cup of orange marmalade, 2 TBS of this zest, 2 TBS minced Thyme and 1 TBS honey. Mix over low heat in a small pan. When it cools, I put it in the fridge until it solidifies It doesn't have to be expensive marmalade. I use the large jar of Smuckers. When it's time to cook the duck, it is easier to add the cold sauce to the duck so I usually make the sauce a day ahead. When the duck is to be served, reheat the sauce and spoon it onto the duck just before serving. (Posted on 2/14/2017)