Lacquered Duck Breasts
- 1/2 cup light soy sauce
- Zest of 2 oranges, cut into strips 1 inch wide
- 1/2 cup fresh orange juice
- 2 Tbs. firmly packed light brown sugar
- 2 tsp. honey
- 2 Tbs. hoisin sauce
- 2 pinches of chili flakes
- 3 tsp. Chinese five-spice blend
- 2 duck breast halves, each about 12 oz.
- Salt, to taste
- Steamed white rice for serving
- Spicy long beans for serving
Preheat an oven to 425°F.
Season the duck breast halves with salt and sprinkle the skin of each half with 1/2 tsp. of the five-spice blend. Using a sharp knife, score the skin by making a crisscross pattern, being careful not to cut into the meat.
Heat a large ovenproof sauté pan over medium-low heat. Place the duck, skin side down, in the pan and cook until the skin is crisp and golden, 12 to 15 minutes. Remove the pan from the heat and transfer the duck to a plate. Drain the fat from the pan and reserve the fat for making the spicy long beans.
Return the duck, skin side up, to the pan; do not set the pan on the stovetop. Baste the duck generously with the glaze every 10 minutes for a total of 4 times. Transfer the pan to the oven and roast for 10 to 12 minutes for medium-rare.
Transfer the duck to a cutting board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Cut the duck into 1/4-inch slices and serve immediately with steamed rice and spicy long beans. Serves 4.