2 small duck halves or 1 small duck portioned into quarters
1 teaspoon Spicy Citrus Seasoning
1 teaspoon ground cumin
1/2 teaspoon Fleur de Sel
2 tablespoons Family Reserve Picual Extra Virgin Olive Oil
1/3 cup granulated sugar
1/3 cup fresh squeezed orange juice
2 tablespoons Honeybell Orange White Balsamic Vinegar
1 tablespoon all-purpose flour
1 cup chicken or vegetable broth
Fresh herbs and orange slices (broiled or plain), for garnish
Pat duck halves dry with paper towels. Using a pairing knife, slice slits along the surface of the duck, scoring the skin. Season the scored duck with citrus seasoning, cumin, and salt, thoroughly coating it, and place it on a wire rack-lined baking sheet to rest for 10 minutes.
Preheat oven to 425°F.
Heat olive oil in a large oven-proof skillet over medium-high heat. Once hot, place the duck in the skillet, skin-side down, and sear until golden (working in batches if necessary). Flip the duck over and place the skillet in the preheated oven. Roast for 20-30 minutes or until the internal temperature of the duck reaches 160°F. (Broil for the last 3-5 minutes for extra crispy skin). Remove the skillet from the oven, remove the duck from the skillet, and set the duck aside (on a clean wire rack) to rest. Keep any drippings in the skillet to use later.
Meanwhile, place the sugar in a small saucepan and caramelize over medium to medium-low heat until deeply golden. Remove the pan from the heat and carefully add the orange juice and vinegar. Whisk to combine the syrup.
Heat the drippings (skillet used to cook the duck) over medium heat. Once hot, add the flour and whisk to make a roux. Add the broth and orange syrup to the skillet, whisk to combine with the roux, and bring to a simmer. Simmer, whisking frequently, for 3-5 minutes or until the sauce has thickened. Season to taste with salt and pepper.
Divide duck between plates and serve with the sauce on the side. Garnish (optional) with fresh herbs and orange slices.