Orange‑Glazed Duck à l'Orange (Asian Twist)

Ingredients

• 2 pieces Duck breast, skin on
• 1/2 cup Fresh orange juice
• 2 tablespoons Soy sauce
• 1 tablespoon Honey
• 1 teaspoon Rice vinegar
• 1 teaspoon Fresh ginger, grated
• 2 cups Mixed salad greens
• 1 tablespoon Olive oil
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Pat the duck breasts dry, season both sides with salt and pepper, and score the skin in a crosshatch pattern without cutting into the meat.

2. 2

   Heat a skillet over medium‑high heat, place the duck breasts skin‑side down, and cook 6‑7 minutes until the skin is golden and crisp; flip and cook another 4‑5 minutes for medium‑rare, then remove and let rest.

3. 3

   While the duck rests, combine orange juice, soy sauce, honey, rice vinegar, and grated ginger in a small saucepan; bring to a boil, then reduce heat and simmer 4‑5 minutes until the glaze thickens slightly.

4. 4

   Slice the rested duck breast thinly against the grain, drizzle with the orange‑soy glaze, and arrange on plates over a bed of mixed salad greens tossed with olive oil and a pinch of salt.

5. 5

   Serve immediately, optionally garnished with extra orange zest or sliced green onions.