Duck Breast with Orange Soy Sauce

Pekin ducks, also known as crescent or Long Island ducklings, have small breasts. If using magret, which are larger, cook a minute or two longer per side.

4 small duck breasts (6-8 oz each)
2 Tbsp. orange zest, finely grated
¾ cup orange juice, freshly squeezed
¼ cup pure honey
¼ cup soy sauce
½ tsp. black pepper, freshly ground

Garnish:
orange slices

Score fat of each duck breast in a crosshatch pattern, spacing about ½" apart. Combine orange zest, orange juice, honey, soy sauce, and pepper in a large resealable plastic bag. Add duck, seal bag, and turn to coat. Chill at least 6 hours and up to 12 hours.

Remove duck breasts from marinade; set marinade aside. Place duck, skin side down, in a cold large skillet, then set over low heat and cook, shifting breasts in skillet occasionally for even cooking, until fat is rendered and skin is deep golden brown, 12-15 minutes. Turn duck, cover skillet, and cook until an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare, about 3 minutes. Transfer to a cutting board and tent loosely with foil. Let rest 10 minutes before slicing.

Meanwhile, pour off fat from skillet, then add reserved marinade and bring to a simmer; cook until sauce is thick and syrupy, about 5 minutes.

Transfer duck to plates and spoon sauce over. Serve with orange slices.

Makes 4 servings.

Nutrition Per Serving
Calories (kcal) 440 Fat (g) 19 Saturated Fat (g) 5 Cholesterol (mg) 230 Carbohydrates (g) 24 Dietary Fiber (g) 0 Total Sugars (g) 20 Protein (g) 44 Sodium (mg) 1150