Honey Orange Glazed Duck Breast

My meat CSA has been giving me boneless duck breasts in my share.  I wanted to come up with an easy recipe that is full of flavor.  I found some local honey at a farmer's market but the orange is not local.  But the flavor of orange and duck is so classic, I had to use it.  When the duck is done, save the duck fat for later.  Pour it through a fine mesh sieve into a heat proof glass bowl and store it in the fridge.  This recipe makes a mess on the stove from all the fat splatter, but it is worth it.

Makes 8 breasts.  

Ingredients

4 whole boneless duck breast, cut into two pieces

2 large oranges

1/4 cup honey

1/2. Tsp kosher salt

Here's how:

Remove 8 pieces of peel from the orange with a vegetable peeler.   Set it aside.

Squeeze the juice from the oranges until you get 1/2 cup.  Set it aside.

Place two large skillets on the stovetop and heat on night until screaming hot.

While that heats, cut a crisscross pattern I to the fat side of the duck breast.  Be careful not to cut into the meat, just up to it. 

Once the pans are hot, place four breasts into each, fat side down.  

Cook for 7-10 minutes, depending on how you prefer it cooked.  My family likes it cooked through, so I do 10 minutes.

Turn the breasts and cook for another 7-10 minutes.  The fat side should be golden brown.

Once cooked on both sides, remove the meat.  Place it on a plate and cover it with foil.

Pour the fat out of the pans. 

Now it is time to make the glaze. Put 2 TBS of fat back into one pan, leaving it on hight heat.

Add in the peel, orange juice, honey and salt.  

Cook on high heat until reduced to a syrup consistency, this should take about 10 minutes.

Turn off the pan.  

Put all the duck back into the pan, in batches if necessary, and coat both sides with the glaze.

Remove the duck from the pan and place on a serving dish.  Pour the remaining glaze onto the duck or pour it into a gravy boat to serve on the side.

Eat and enjoy the crispy skinned, orange flavored rich meat.