Categories: Duck, Main Dish

Ingredients

• Marinade:
• 1 tablespoon fish sauce
• 1 teaspoon cornstarch
• 1/8 teaspoon salt
• Meat:
• 1 lb boneless duck breast, skin scored
• Sauce:
• 1/2 cup fresh orange juice
• 1 tablespoon minced ginger
• 1 teaspoon chili-garlic sauce
• 1/8 teaspoon Chinese five spice powder (or to taste)
• Other:
• 2 oranges, segmented
• 1 tablespoon coarsely chopped crystallized ginger

Directions

1. Preheat oven to 375°F.

2. Make marinade: combine all marinade ingredients in a bowl; mix well.

3. Add the duck; turn to coat evenly; let stand for 10 minutes.

4. Make the sauce: combine the sauce ingredients in a small saucepan; set aside.

5. Place a nonstick, ovenproof frying pan over high heat until hot; place duck, skin side down, in the pan and cook until golden brown, about 3 minutes.

6. Turn the breasts over and cook 3 minutes.

7. Place the pan in the oven and roast until the duck is med-rare, 8-10 minutes.

8. Remove from the oven and let duck rest for 5 minutes; do not cover the duck or the skin will not be crisp.

9. While the duck is resting, bring the sauce to a boil over med-high heat; cook until it reduces slightly, about 2 minutes.

10. Remove from heat, add the orange segments; stir to coat.

11. Slice the duck and arrange on a serving platter; pour the sauce over the duck and sprinkle with crystallized ginger.

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