Seared Orange Duck Breast

Ingredients

• 0.3 teaspoon pepper black
• 36 ounce duck breasts frozen thawed
• 4  garlic cloves crushed
• 1 tablespoon honey 
• 1.5 tablespoons soya sauce low-sodium
• 0.5 cup orange juice fresh ( 2 oranges)
• 1.5 tablespoons orange rind grated
• 0.3 cup sake (rice wine)
• 1 teaspoon salt 
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• aluminum foil

Directions

1. Trim skin and fat from duck; cut each breast in half.
2. Combine duck, rind, salt, pepper, and garlic in a bowl. Cover and refrigerate 30 minutes.
3. Preheat oven to 40
4. Combine the orange juice, sake, soy sauce, and honey in a small saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced to 2/3 cup (about 10 minutes).
5. Heat oil in a large nonstick skillet over medium-high heat.
6. Add duck; saut 5 minutes. Turn duck over; drizzle with 3 tablespoons juice mixture. Wrap handle of skillet with foil; bake at 400 for 10 minutes.
7. Remove duck from pan; slice duck into 1/4-inch-thick pieces.
8. Serve with orange-juice sauce.
9. Note: Duck breasts may be found in the frozen poultry section. Try pairing this dish with Sainsbury Pinot Noir 1998 (Carneros) $ It's an earthy wine with hints of mandarin orange.