Duck with Citrus and Red Onion

Duck with Satsuma and Red Onion (serves 2)

2 tbsp olive oil

2 tbsp unsalted butter

2 duck breasts, skin scored, salt and peppered

1 large red onion, thickly sliced

2 valencia oranges, thinly sliced

1 ½ cups chicken broth

¼ cup sherry

salt and pepper to taste

In a large sauté pan heat 2 tbsp of olive oil and 1 tbsp of butter until just beginning to brown. Add duck, skin side down and cook until skin is browned, about 3 minutes. Flip the duck and add the onion slices. Cook 2 minutes, until onions are just soft. Add the oranges and chicken broth and cover. Cook 10-12 minutes or until duck is medium rare. Remove duck and raise heat to a simmer. Add sherry and cook down until alcohol evaporates and the sauce has thickened enough to coat a spoon. Add remaining tbsp of butter. Salt and pepper to taste. Layer rice, oranges, duck and then top with sauce and onions.

Accompaniment: Steamed White Rice