Duck Breast a L’orange, Asian Style

Submitted by ratherbeswimmin

"Martin Yan"

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 4

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.