Ingredients

1 cup freshly squeezed orange juice 1 tablespoon honey 1/4 cup sherry vinegar 1 cup French red wine (Bordeaux or Merlot) 2 tablespoons herbes de Provence 2 tablespoons beef stock 1 teaspoon kosher salt, divided 1 teaspoon black pepper, divided 2 boneless duck breasts, skin on 2 tablespoons unsalted butter

Description

I’ve Spent Many Holidays In Provence At A Family Friend’s House, And This Is What We’ve Had Every Christmas Eve. It’s The Perfect Duck Recipe For First-timers: Simple To Make, And Very Similar To Cooking Chicken Breasts.

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