Seared Duck Breasts with Blood Orange Sauce

Ingredients

• • 2 duck magret breasts, about 3/4 lb (350 g) each

• Sauce

  • 2 tablespoons (30 ml) sugar
  • 1 tablespoon (15 ml) white wine vinegar
  • 1/2 cup (125 ml) chicken broth
  • 1/4 cup (60 ml) blood orange juice
  • The skinless segments of 4 blood oranges
  • 2 tablespoons (30 ml) butter
  • Salt and pepper