Almond-Caramelized Duck Breasts with Amaretto Jus

Arrange one oven rack in the lowest position. Place another oven rack 8 inches from the broiler heat source. Preheat the oven to 450°F.

Bring the vinegar, amaretto, port, wine, and fennel to a boil over high heat in a medium saucepan. Continue boiling rapidly until syrupy and reduced to 1/3 cup, about 20 minutes.

Meanwhile, heat a large ovenproof skillet over high heat. Season both sides of the duck breasts with salt and pepper. Add the oil to the pan, swirling to coat the bottom, then add the duck, skin side down. Transfer the pan to the lowest rack in the oven. Cook until the skin is dark golden brown and the meat feels firm, 10 to 12 minutes.