Duck breast with orange sauce

Ingredients:

- 2 pieces of duck breast skin;
- Salt and pepper.

Orange sauce:
- 100 gr duck demi-glace (base for sauces);
- 2 tablespoons orange liqueur;
- 60 ml freshly squeezed orange juice;
- 1 teaspoon white wine vinegar;
- 1 teaspoon starch;
- Salt.

Preparation:

     The skin of the duck breast cut easily put salt on the opposite side, then leave at room temperature 1 hour, skin down. Heat a pan non-adherent, duck breast wipe excess water, put salt and pepper on both sides, then place in the hot pan skin side down, on low heat. The cook until fat melts under the breast, and then increases the heat and still keep until golden brown (5-7 minutes). Chest and back over and cook for 2-3 minutes. It gives the pan in the oven at 200 C and let the baking 6-12 minutes, depending on how well done you want to be inside the chest.
When the chest is ready, remove from pan and set to cool. In the same pan in which I cooked duck breast will cook and orange sauce. Drain fat from pan so remains 2-3 tablespoons. Add the demi-glace, vinegar and liquor, then simmer for 1 minute. Starch dissolved in a tablespoon of cold water, then add the sauce. When sauce is viscous and add orange juice and longer you boil 2-3 minutes. Drain the sauce through a sieve and add salt.
    Duck breast slices, pour over some sauce and serve while still warm. It can be served with mashed potatoes or carrots.

  Enjoy!