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) |
