Unlike chicken, Duck breast is best served around 135 so reverse sear will work perfectly. Treat it like a steak. I would sear the skin side in a skillet over the hot coals to prevent flaming.
If you have some orange liqueur laying around it will raise your orange sauce to high level of tastivity.
Serve over rice.
Agree on the orange liqueur for the sauce. That's a must. Or a combo fresh orange juice / orange zest / liqueur. Other tasty adds for a duck sauce are mustard and coriander.
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