Step 1: Prep & Score Duck

Pat duck breasts dry. Score skin in a shallow crosshatch pattern (do not cut into meat).

Combine ground juniper, orange zest, salt, pepper, and thyme. Rub over both sides of duck.

Let rest at room temp ~15 mins for seasoning to settle.

Step 2: Sear the Duck

Place duck skin-side down in a cold skillet (prefer cast iron or heavy stainless).

Turn heat to medium. Let fat render slowly (~8–10 mins), pouring off excess if needed.

Once skin is deeply golden and crisp, flip and sear meat side 2–3 mins.

Transfer to 325°F oven (commercial convection) for 5–7 mins or until internal temp hits 130–135°F (medium rare).

Rest duck, tented with foil, for 5–10 minutes before slicing.

Step 3: Make the Reduction

While duck rests, use same pan (pouring off excess fat) over medium heat.

Deglaze with vinegar and orange juice, scraping browned bits.

Add stock, crushed juniper, and orange peel. Simmer to reduce by half (~5–7 mins).

Strain (optional), then swirl in butter. Adjust salt to taste.

Step 4: Plate

Slice duck breast thinly on the bias.

Spoon reduction over or beneath slices.

Garnish with microgreens, fried sage, or roasted turnip petals for elegance.