Source: dLife

Thin slices of duck breast served with a warm aromatic orange sauce.

Servings

36 oz Duck, breast, with o skin, raw, wild , if frozen, thawed
1.5 tbsp grated orange peel
1 tsp salt
0.25 tsp black pepper
4 medium garlic cloves , crushed
0.5 cup Juice, orange, fresh (about 2 oranges)
0.25 cup Wine, sake/saki, Japanese
1.5 tbsp low sodium soy sauce
0.5 oz honey (1 tbsp)
1 tbsp vegetable oil

1 Cut off any excess fat and skin from duck. Slice each breast in half.
2 Mix duck with orange rind, salt, pepper, and garlic in a bowl. Wrap with plastic wrap and chill 30 minutes.
3 Preheat oven to 400 degrees.
4 Whisk together orange juice, sake, soy sauce, and honey in a pot and let boil. Lower heat to medium low and simmer 10 minutes, liquid will be reduced to 2/3 cup.
5 Pour oil in a frying pan and heat over medium high heat. Cook duck 5 minutes, flip duck and spoon juice mixture overtop.
6 Cover handle of frying pan with aluminum foil and bake in oven 10 minutes.
7 Take duck out of pan, slice into 1/4 inch thick pieces and drizzle with orange juice sauce.

Duck breasts may be found in the frozen poultry section.