Challenge: Happy Holidays
Dish: Jen's Orange Duck
1 tsp white wine vinegar
2 slices gingerbread
Squeeze and reduce the oranges over medium heat with 1 tsp white wine vinegar.
Sear the duck breast in a hot pan in 2 tsp duck fat until skin is crispy. Flip & baste non-skin side with duck fat for one minute. Remove from pan.
Toast or bake the gingerbread in over, crumble into breadcrumbs.
Serve duck slices with orange sauce and gingerbread topping.