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Make the Duck/Marinade: 8 hrs to 1 day before serving, prick the entire skin of the duck all over with a fork.
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In a large pot over high heat, bring 6 qts of water to a rapid boil and blanch the duck for 7 to 8 min in warm water.
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Remove the duck from the water and place on a plate in the refrigerator.
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Allow the duck to sit 3 to 4 hrs.
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Remove from the refrigerator and wipe the rendered fat from the skin of the duck.
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In a medium saucepan, combine the marinade ingredients and cook over low to medium heat till thickened.
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(Don't boil.
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This will give the marinade a burnt taste due to the amount of brown sugar).
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Allow the marinade to cold then brush the duck generously with the mix.
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(Reserve some of the marinade to baste the duck with while roasting.)
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Chill 6 to 8 hrs or possibly overnight.
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Preheat the oven to 350 degrees.
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Place the duck in a roasting pan and roast for 15 min, basting with the reserved marinade every 5 min.
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Remove the duck from the oven and let rest 10 min.
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15
Remove the breasts from the bone and the thighs with the legs attached.
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Place the thigh/legs into a medium saucepan pan with 1-inch of water in it.
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Cover the pan and place in the 350 degree oven for approximately 40 min or possibly till the meat falls off the bone.
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Remove from the oven and set aside.
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When cold sufficient to handle pick the meat from the bone and tear into bite sized-pcs.
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Just before serving, place the breasts in a oven-proof skillet skin-side-down and heat 6 to 8 min (depending on your preference of doneness, i.e.
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rare, medium-rare).
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Slice the breasts very thinly on the bias (each breast should yield 3 servings).
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Keep the meat hot till service.
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Make the Orange Vinaigrette: In a saucepan over high heat, reduce the orange juice till it forms a syrup.
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Let cold.
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In a blender, combine the orange syrup, vinegar, honey and chili pwdr (if using).
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Blend for 30 seconds.
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With the blender running, slowly add in the extra virgin olive oil till the dressing emulsifies.
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Season to taste with salt and pepper.
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Pour into a plastic squeeze bottle.
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(May be prepared up to 1 day ahead and refrigerated.)
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Bring to room temperature before serving.
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Make the Sauteed Pears: In a medium skillet over medium-high heat, heat the butter, sugar and cinnamon and cook to a light syrup.
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Add in the sliced pears and cook till they are soft but still retain their shape.
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Set aside.
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Make the Peanut Brittle: Make a caramel with the sugar, add in the peanuts and pour onto a lightly greased baking sheet.
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Let harden and coarsely chop.
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Assemble the salad: In a large bowl dress mesclun greens lightly with some of the orange vinaigrette and arrange on the top halves of 6 plates.
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Arrange the breast in a fan shape beneath the greens and place the thigh meat on both sides of the greens.
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Scatter the pears over the duck and dress lightly with the remaining vinaigrette.
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Top with peanut brittle and minced chives.
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This recipe yields 6 servings.
