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.

Remove from heat. Add vinegar (mixture will bubble vigorously), orange juice, and shallots. Bring mixture to a boil, stirring, and simmer until reduced to 3/4 cup.

Add demiglace. Reduce to 1 cup. Strain through fine sieve. Correct seasoning by adding orange liqueur, lemon juice, salt, and freshly ground black pepper, to taste. Set aside.

Using small knife, cut off peel and white pith from 2 oranges. Working over bowl, cut between membranes to release segments. (Sauce and oranges can be prepared 1 day ahead. Cover separately; chill.)

Preheat oven to 450 degrees.

Using sharp knife, score duck skin (do not pierce meat) in crosshatch pattern. Sprinkle duck with salt and pepper and pat dry. Heat large ovenproof skillet over medium-high heat until hot. Place duck breasts skin down in skillet and cook until brown and crisp, about 8 minutes. Turn duck and cook 2 minutes more. Roast in oven for 7 minutes if using Muscovy duck breast or 10 minutes if using Magret duck breasts.

Transfer to cutting board and let stand 10 minutes. Meanwhile, bring sauce to simmer, whisk in butter 1 tablespoon at a time and then the 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 6 plates. Spoon orange segments with sauce alongside. Sprinkle with remaining peel.

This recipe yields 6 servings.

Wine Suggestions: Red Burgundy; Savigny-Les-Beaune Premier Cru by Maurice Ecard Louis Jadot

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