Instructions: Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 8 minutes. Remove from heat. Mix in vinegar (mixture will bubble vigorously). Add juice and shallots; boil until reduced to 1/2 cup, stirring occasionally, 15 minutes. Add broth; boil until reduced to 3/4 cup, 30 minutes. Set aside.

Using small knife, cut off peel and white pith from 4 oranges. Working over bowl, cut between membranes to release segments. (Sauce and oranges can be prepared 6 hours ahead. Cover separately; chill.)

Using small knife, score duck skin (do not pierce meat) in crosshatch pattern. Sprinkle duck with salt and pepper. Heat heavy large skillet over medium-high heat. Place duck breasts skin-side down in skillet. Cook until brown and crisp, about 8 minutes. Turn duck and cook to desired doneness, about 10 minutes longer for medium-rare. Transfer to cutting board. Let stand 10 minutes.

Meanwhile, bring sauce to simmer. Add butter and 1 tablespoon grated orange peel; whisk just until butter melts. Drain orange segments and mix into sauce. Set aside.

Slice duck breasts crosswise on diagonal. Arrange on 4 plates. Spoon orange segments with sauce alongside. Sprinkle with remaining peel.

This recipe yields 4 servings.

Comments: One of the dishes that introduced Americans to French food. This version calls for duck breasts and a simple reduction sauce.

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