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1
Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves.
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2
Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 8 minutes.
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3
Remove from heat.
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4
Mix in vinegar (mixture will bubble vigorously).
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5
Add juice and shallots; boil until reduced to 1/2 cup, stirring occasionally, 15 minutes.
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6
Add broth; boil until reduced to 3/4 cup, 30 minutes.
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7
Set aside.
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8
Using small knife, cut off peel and white pith from 4 oranges.
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9
Working over bowl, cut between membranes to release segments.
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10
(Sauce and oranges can be prepared 6 hours ahead.
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11
Cover separately; chill.)
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12
Using small knife, score duck skin (do not pierce meat) in crosshatch pattern.
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13
Sprinkle duck with salt and pepper.
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14
Heat heavy large skillet over medium-high heat.
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15
Place duck breasts skin side down in skillet.
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16
Cook until brown and crisp, about 8 minutes.
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17
Turn duck and cook to desired doneness, about 10 minutes longer for medium-rare.
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18
Transfer to cutting board.
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19
Let stand 10 minutes.
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20
Meanwhile, bring sauce to simmer.
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21
Add butter and 1 tablespoon grated orange peel; whisk just until butter melts.
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22
Drain orange segments and mix into sauce.
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23
Set aside.
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24
Slice duck breasts crosswise on diagonal.
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25
Arrange on 4 plates.
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26
Spoon orange segments with sauce alongside.
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27
Sprinkle with remaining peel.
