Duck here, and I'll try the Hazan/Garr hair dryer approach.
I'm using the Balthazar recipe for the sauces, etc.
RC: Duck a l’Orange [The Balthazar Cookbook].
This classic dish displays all the talents of the saucier, a position normally reserved for the most qualified cook in the kitchen. Duck a l’Orange brings out his talents to combine three distinctly different flavors.
4 tbsp unsalted butter
1 shallot, peeled, thinly sliced
1 garlic clove, peeled and thinly sliced
2 sprigs thyme
¼ tsp cracked black peppercorns
2 whole cloves
¼ cup honey
¼ cup sherry vinegar
½ cup Grand Marnier or Cointreau
½ cup fresh orange juice
¼ tsp orange zest
1 cup Veal Stock or Roast Chicken Jus [recipes in cookbook]
1. Melt 2 tbsp butter in a sauté pan over medium heat, swirling the pan until the foam subsides and the butter becomes brown and frothy, about one minute.
2. Add the shallot, garlic, thyme, pepper and cloves; stir to combine, then sauté until the shallots begin to brown, about two minutes.
3. Add the honey and continue to cook for three to five minutes, during which time the contents of the pan will take on a rich caramel color.
4. Carefully add the vinegar to stop further caramelization (the pan will spatter a bit).
5. Add the Grand Marnier or Cointreau, orange juice and zest.
6. Raise the heat to high and reduce the contents of the pan by about two thirds to a syrupy glaze, about ten minutes.
7. Add the stock and bring to a simmer. Skim off any fat or impurities that rise to the surface. Reduce the contents of the pan, this time by a third, or until the sauce is rich in consistency, about 10 to 12 minutes.
8. Strain and reserve until ready to use; cool and refrigerate if making in advance. (I recommend making a day ahead and skimming the fat from the refrigerated sauce.)
9. Just before serving, heat sauce to a simmer and whisk in the remaining two tbsp of butter just before serving.
Confit Orange Zest
½ cup sugar
1. Zest the three whole oranges by slicing off the zest in thin strips, being careful to leave the bitter pith behind. Then chop the strips into long, thin matchsticks. Take the fruits of your labor and blanch in a pot of boiling water for five minutes.
2.Strain through a fine mesh sieve.
3. Combine the sugar and one cup of water in a saucepan.
4. Add the blanched orange zest, bring to a gentle simmer and cook for 20 minutes.
5.Strain and reserve the confit.
[Note: Balathazar's technique produces a fatty end product, much fatter than we like. As noted, we'll go the Hazan/Garr route on this ingredient.]
For the record only:
6 duck breasts (Long Island or Muscovy, about 3 pounds).
1 tsp salt
½ tsp freshly ground black pepper
1. Heat a large sauté pan over a medium high flame.
2. Score the skin of the duck breasts in a criss-cross pattern, cutting in ab out ¼ inch.
3. Season the breasts with the salt and pepper, and add three breasts to the dry pan, skin side down.
4. Sear for four or five minutes, until a crisp brown skin has developed. Remove the seared breasts to a plate, pour off the rendered fat, and add the remaining three breasts to the pan. Sear them in the same fashion.
5. When finished, return the first batch to the apn and slide them all into a 425 F oven, skin side up.
6. Cook for 6 to 7 minutes for a nice medium rare or 10 minutes for medium.]
Plate the ducks and drizzle with the sauce and the confit.