Capercaillie Breast with Orange Birch Sauce

Instructions

1. Peel long slices of blood orange, and thinly slice the zest. Place it in a small bowl of hot water and let it sit for 15-20 minutes.
2. Slice the blood orange into discs, set aside.
3. Heat saucepan, 1 tbsp red wine vinegar, squeeze the juice of one blood orange into pan.
4. Add 1 tbsp of sugar to pot. 
5. Add ½ lemon juice to pot.
6. Add 2 tsp of birch syrup.
7. Add half of the orange zest and water into the pot.
8. Allow it to boil down into a syrup.
9. Add about ½ cup of chicken stock to pot, and allow to boil down.
10. Preheat oven to 375.
11. Season capercaillie breast with salt and pepper.
12. Heat a fresh pan with 1 tbsp bacon fat, and add capercaillie.
13. Flip, add 1 tsp butter to pan, and gently pour sauce from pan on top of breast.
14. Place capercaillie into oven for 4 minutes.
15. Slice into 1 inch pieces and return the pan to the stovetop.
16. Add the remaining orange zest water to sauce pan and 1 tsp of triple sec.
17. Plate capercaillie pieces, drizzle sauce from the pan, then the blood orange sauce, and place remaining orange zest on top. Garnish with a sprig of rosemary and blood orange slices.