Lacquered Duck Breasts
  • 1/2 cup light soy sauce
  • Zest of 2 oranges, cut into strips 1" width
  • 1/2 cup fresh orange juice
  • 2 TBS firmly packed light brown sugar
  • 2 tsp. honey
  • 2 TBS hoisin sauce
  • 2 pinches chili flakes
  • 3 tsp. Chinese five spice blend
  • 2 duck breasts halves, each about 12 oz
  • Salt, TT
  • Steamed white rice for serving
  • Spicy long beans for serving
  1. In a small saucepan over medium heat, simmer soy sauce, zest, juice, brown sugar, honey, hoisin sauce, chili flakes and 2 tsp. 5 spice for ten minutes. Set glaze aside.
  2. Preheat oven to 425 degrees. Season duck with salt; sprinkle skin of each half with 1/2 tsp. five spice. Using a sharp knife, score skin by making a crisscross pattern.
  3. Heat large ovenproof sautee pan over medium low heat. Cook duck, skin side down, until skin is crisp, 12-15 minutes. Transfer to plate, drain fat but reserve for making spicy long beans. Return duck, skin side up, to pan. Off the heat, baste duck with glaze every 10 minutes for a total of 4 times. Roast in oven 10-12 minutes. Let the duck rest 5-10 minutes. Cut into 1/4" slices. Serve with rice and long beans.