Duck Breast A L’Orange, Asian Style - cooking recipe

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

Preparation

Preheat oven to 375\u00b0F.
Make marinade: combine all marinade ingredients in a bowl; mix well.
Add the duck; turn to coat evenly; let stand for 10 minutes.
Make the sauce: combine the sauce ingredients in a small saucepan; set aside.
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.
Turn the breasts over and cook 3 minutes.
Place the pan in the oven and roast until the duck is med-rare, 8-10 minutes.
Remove from the oven and let duck rest for 5 minutes; do not cover the duck or the skin will not be crisp.
While the duck is resting, bring the sauce to a boil over med-high heat; cook until it reduces slightly, about 2 minutes.
Remove from heat, add the orange segments; stir to coat.
Slice the duck and arrange on a serving platter; pour the sauce over the duck and sprinkle with crystallized ginger.