Recipe ideas

Direction

1 Zest the oranges and squeeze the juice. 2 In a bowl mix the orange juice, zests, honey, vinegar, Porto wine, and Sichuan peppercorns. 3 With a sharp knife, gently score duck breast skin in a crosshatch pattern. Remove excess fat on the flesh side. Pour the orange preparation on the breasts and let marinate for 2 hours (or overnight if possible). 1 Drain the duck breasts. In a small pan heat the marinade until it thickens slightly. 2 In a very hot nonstick skillet, cook the duck breasts for 5 minutes on the skin side. 3 Lower heat and continue cooking for 3 more minutes. 4 Remove excess fat, turn the duck breast on the meat side and cook for 3 to 5 more minutes. The meat must remain pink inside. 4 Let the duck breasts rest for 5 minutes before slicing and drizzling with the orange sauce.