Grilled Duck Breasts with Orange Balsamic Glaze
1¼ | cups orange juice |
1/2 | cup balsamic vinegar |
1 | whole (1¾ pound) boneless duck breast, trimmed of all skin and visible fat, and separated into 4 equal pieces |
2 | small shallots, finely chopped |
1/2 | cup dry red wine or reduced sodium chicken broth |
1 | tablespoon grated orange zest |
1/4 | teaspoon salt |
1/8 | teaspoon ground white pepper |
1 | bunch arugula, torn into bite-size pieces (optional) |