Recipe for Duck Breast with Royal Orange Sauce

Start with the sauce. In a saucepan, combine the sugar and vinegar and cook to obtain a dark blonde caramel. Add the chicken stock and orange juice. Season with salt and pepper and let it simmer for 20 minutes on low heat.

For cooking, score the duck breasts on the skin side with a knife. Cook them in a pan for about 4 minutes on each side for medium doneness. Keep warm under a sheet of aluminum foil.

For the finishing touches and plating, peel and cut the oranges into quarters. Set aside. In a small bowl, mix the orange liqueur and cornstarch. Pour while stirring over the sauce, add the orange quarters, and let simmer for 5 minutes.

Slice the duck breasts, then arrange on plates. Drizzle with the sauce and serve with carrot waffles.

To finish, enjoy as a main dish with a glass of orange liqueur.