These orange slices, drenched with a richly flavored syrup, are the perfect partner for dark-meat poultry such as duck breast or chicken thighs or drumsticks.
2 tablespoons packed brown sugar
2 tablespoons balsamic vinegar
2 oranges, peeled and cut into 1/4-inch-thick slices
1/2 teaspoon chopped fresh mint (optional)
How to Make It
Combine sugar and vinegar in a small saucepan. Bring to a boil. Cook mixture until reduced to 2 tablespoons (about 1 minute), stirring constantly; remove the mixture from heat. Divide orange slices evenly between 2 salad plates. Drizzle each serving with 1 tablespoon vinegar glaze. Garnish with chopped mint, if desired.