Duck with Blood Orange Sauce

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Score the duck's fat into 1/4 inch criss-cross marks without cutting into the meat. Sprinkle with salt.

Heat a heavy pan on medium and heat up the butter. Once the butter is foaming, put the heat on low and put the duck in fat side down. Cook on low for 12 minutes, occasionally pouring off the rendered fat. Flip and cook an additional 10 minutes until medium rare, an interior temperature of 135ºF or the USDA recommended 165ºF. Remove and keep warm.

Pour off most of the fat. Add the bourbon to the pan and reduce by half. Add the demi-glace and blood orange juice, zest and cayenne pepper powder. Reduce until nice and thick, turn off the heat and season with salt.

Slice the duck and pour the sauce over the slices.

Serves 2.

Serves 2.