Le Canard a l'Orange

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1/2 Semi Boneless Roasted Duck
1oz Butter
1 Orange for Segment
1 Cup Orange Juice
1/2 Cup Honey
1/2 Cup Red Wine Vinegar
1/4 Cup Demi Glace
Salt and Black Pepper Coarse to Taste

Heat up the duck in oven slowly
In a pan, caramelize honey
Add red wine vinegar, reduce by half
Add orange juice, reduce by half