Ingredients
2
1/2 cups fresh orange juice
3
tbsp maple syrup (preferably dark amber or Grade B)
1
tbsp finely chopped canned chipotle chiles in adobo
1
(3- to 4-inch) cinnamon stick
3
(1-lb) boneless Muscovy duck breasts with skin or 6 (7- to 8-oz) Long Island (also called Pekin) duck breast halves with skin
Special equipment: an instant-read thermometer
Directions
2.
Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 1 cup, 30 to 40 minutes. Let stand while duck broils.
4.
Remove rack of a broiler pan, then add 1 cup water to broiler pan and replace rack. Preheat broiler with pan 5 to 6 inches from heat.
5.
Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife (do not cut into meat), then sprinkle all over with salt and pepper. Broil duck breasts, skin sides down, 4 minutes for Long Island duck or 8 minutes for Muscovy, then turn over and broil until thermometer inserted horizontally into center of a breast registers 130°F (see cooks\' note, below), 8 to 10 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes. Add any juices accumulated on cutting board to sauce and simmer until slightly thickened, 1 to 2 minutes.
6.
Holding a sharp knife at a 45-degree angle, cut each duck breast into thin slices and serve with sauce.
8.
The USDA recommends cooking duck breasts to an internal temperature of 170°F to ensure that any harmful bacteria are killed, but since we prefer the meat medium-rare, we cook it to only 130°F. Otherwise, the duck gets tough and livery.
9.
Sauce can be made 2 days ahead and chilled, covered. Reheat before adding juices from duck.
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