Seared Duck Breasts With Blood Oranges

1. 1

   Score skin of duck breasts; season with salt and pepper. Place skin side down in a cold medium skillet; cook over low heat until fat is rendered and skin is dark golden, 12-15 minutes. Turn duck, increase heat to medium, and cook 2 minutes. Transfer to a plate.

2. 2

   Meanwhile, cut peel and white pith from oranges. Cut along sides of membranes to release segments into a medium bowl.

3. 3

   Pour off all but 2 Tbsp. fat from skillet. Add shallot, vinegar, and half of orange segments. Season with salt and simmer until thick, about 4 minutes. Thinly slice duck and serve over frisee with pan sauce and remaining segments.

* Per serving · 4 servings · Values may vary.

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