Duck With Orange-Chipotle Sauce

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4 boneless duck breast halves, 6 to 8 ounces each

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tablespoon chopped shallots

1/4 cup unoaked dry white wine

3/4 cup chicken stock

1/2 teaspoon adobo sauce from a can of chipotles en adobo

2 tablespoons fresh orange juice

2 tablespoons veal demi-glace

1 teaspoon grated orange zest

3 tablespoons cold unsalted butter

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