Duck Breast with Two Sauces
- Two 13-ounce fattened duck breasts (skin scored almost to the meat with a sharp knife, 390g)
- teaspoon ½-1piment d’Espelette or a mix of cayenne pepper and paprika
- For the Orange Syrup:
- 1 cup freshly squeezed orange juice (250ml)
- 1 tablespoon unsalted butter (cut in four pieces, chilled)
- For the Cilantro Oil:
- 1 cup cilantro leaves (gently packed, 10g)
- 1/4 cup extra-virgin olive oil (60ml)
- Fleur de sel
