Name: Broiled Duck Breasts with Orange Chipotle Sauce
Cook time: 25 min
Total time: 1 hr
Yield: Makes 6 servings
Ingredients: 2 1/2 cups fresh orange juice; 1/4 cup fresh lime juice; 3 tablespoons maple syrup (preferably dark amber or Grade B); 1 tablespoon finely chopped canned chipotle chiles in adobo; 1 (3- to 4-inch) cinnamon stick; 2 whole cloves; 1 teaspoon salt; 3 (1-lb) boneless Muscovy duck breasts with skin or 6 (7- to 8-oz) Long Island (also called Pekin) duck breast halves with skin; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; an instant-read thermometer

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Broiled Duck Breasts with Orange Chipotle SauceMikkel Vang

Duck breast is a sadly underrated meat. Served rare to medium-rare and sliced on the diagonal, it has the mineral tang of beef. This southwestern version, with its slightly spicy sauce, elicits every ounce of flavor from the bird. And it's so easy!

Cooks' notes:

• The USDA recommends cooking duck breasts to an internal temperature of 170°F to ensure that any harmful bacteria are killed, but since we prefer the meat medium-rare, we cook it to only 130°F. Otherwise, the duck gets tough and livery. • Sauce can be made 2 days ahead and chilled, covered. Reheat before adding juices from duck.

Recipe notes

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