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1
Remove the skin from the duck breast. In a small bowl, mix together the salt, black pepper and minced orange zest and rub half of the mixture into each duck breast, covering the entire surface of the breast lightly. Set aside while you make the sauce
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2
Place the stock in a medium saucepan, set it over medium heat, bring to a boil and reduce by about 2/3s. It will take about 10 to 15 minutes. Meanwhile, put the red wine, cranberries and strips of orange zest in a medium saucepan, set over medium heat, bring to boil, reduce the heat and simmer until the cranberries are tender, about 12 minutes. Strain, return the liquid to the saucepan and remove and discard the orange zest. Add the orange juice and sugar, set over medium heat, and reduce by three-quarters. It will take about 10 to 15 minutes. Meanwhile, puree the cranberries in a food processor and press them through a sieve.
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3
Preheat oven to 375. Brush a very heavy skillet lightly with olive oil and set it over high heat. When it is hot, add the duck breasts and brown thoroughly, about 3 minutes on both sides. Transfer the skillet with the duck breasts to the oven for 5 to 7 minutes for rare meat, or longer for medium or well-done duck.
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4
Set the reduced veal stock over medium heat, add the wine reduction and stir in half of the cranberry puree. Add additional cranberry puree to taste. Season with salt and pepper, and if the sauce isn't quite balanced, add another tsp or two of sugar.
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5
Remove the duck from the oven and let rest for 5 minutes before cutting into thin diagonal slices. Ladle two or three tbsp of sauce onto individual serving plates, arrange the duck on the plate, so it partially covers the sauce. Season with salt and several turns of black pepper, garnish with orange slices and cranberries, and serve immediately.
