Orange-Glazed Duck Breasts

Score the duck skin almost all the way through, creating a crosshatch pattern on both sides of the skin and fat.

Sprinkle salt liberally over the duck breasts, ensuring it is evenly distributed across each breast. Allow the duck to rest for 15 minutes, with its skin side facing upwards.

Combine chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper in a small bowl. Whisk the ingredients together until well incorporated.

Pat the duck breasts dry with paper towels to remove excess moisture. Re-season the skin side of the duck breasts with salt.

Heat a generous amount of duck fat in a heavy skillet over medium heat for 2 minutes. Place the duck breasts in the skillet, skin-side down, and cook for 6 minutes. Flip the duck breasts over and continue cooking until they start to firm up, have a reddish-pink color, and are juicy in the center - approximately 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer the duck breasts to a plate to rest. Pour any excess rendered duck fat into a glass jar.

Return the skillet to medium heat and whisk flour into the pan; cook and stir until the flour is fully incorporated, about 1 minute. Pour the orange mixture into the skillet; bring it to a boil. Cook until the sauce thickens and reduces, taking around 3 to 5 minutes. Reduce heat to low. When the orange mixture stops bubbling, add butter; stir until the butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.

Slice the duck breasts across the grain and arrange them on a plate. Spoon the orange sauce over the top of each breast.