Duck Breast with Mandarin Orange Sauce | Blue Flame Kitchen

Ingredients

• 2 mandarin oranges
• 2 boneless duck breasts (about 1/2 lb/0.25 kg each)
• Salt and freshly ground pepper*
• 1/4 cup finely chopped shallot
• 1 tbsp finely chopped fresh ginger
• 2 tbsp Grand Marnier or other orange liqueur
• 1 tbsp white balsamic vinegar
• 1 cup chicken broth
• 1/2 cup fresh mandarin orange juice
• Diagonally sliced green onions*