Steps:
- Boil orange juice and sugar in heavy medium saucepan over medium-high heat until reduced to 2/3 cup, stirring often, about 12 minutes.
- Add soy sauce, tamarind, garlic, chile, and five-spice powder.
- Simmer over medium-low heat until reduced to generous 1/2 cup, stirring frequently, about 7 minutes.
- Strain into small saucepan. Mix in orange peel. (Glaze can be made 1 day ahead. Cover and chill.)
- Cut 4 small slits in skin of each duck breast. Sprinkle duck with salt and pepper.
- Heat oil in heavy large skillet over medium heat.
- Add duck, skin side down, and cook until fat is rendered and skin is crisp, about 11 minutes.
- Turn and cook to desired doneness, about 4 minutes longer for medium-rare.
- Transfer duck to work surface; let stand 5 minutes.
- Bring glaze to simmer. Slice duck crosswise; fan on plates. Drizzle with glaze and serve.
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