Duck Breast with Orange Campari Sauce
Rub the skin side of the duck breasts with salt. Cover and let sit overnight in the refrigerator.
The next day, rub the duck breasts with a paper towel to dry. In a sauté pan, heat the clarified butter. Add the duck breast and sear until browned. Wrap the duck breast in foil and bake in an oven preheated to 120°C (approximately 250°F) for 30 minutes. Reserve the sauté pan and the duck fat that has rendered into the pan for the sauce.
For the sauce: Rinse the oranges and cut away the peel and pith from the flesh. Working over a bowl to catch the juices, cut along the membranes to cut the orange into fillets. Squeeze the membranes to extract any additional juice.
Using the same sauté pan used for the duck breasts, heat the rendered duck fat. Add the orange slices and sauté briefly. Add the Campari, wine, orange juice, and 3 sprigs of rosemary. Simmer until reduce by about 1/3. Season with salt and pepper. Remove the rosemary sprigs. Whisk the butter into the sauce.
Unwrap the duck and place skin side up on a rack on a baking sheet. Broil for approximately 5 minutes, until the skin is crispy.
To serve, slice the duck breasts thin and serve on warmed plates with the sauce. Garnish with rosemary.