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1
Score skin side of duck breast using a sharp knife to make criss-cross cuts just into the fat layer.
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2
Sprinkle skin side with salt and pepper to taste, massaging spice into the cuts in the skin.
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3
Mix orange juice, lemon zest and ginger in a shallow dish.
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4
Add duck skin-side down to the marinade and spoon a little over the meat-side of the breast.
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5
Cover and refrigerate for at least 2 hours, occasionally shift the duck and spoon more over the back side.
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6
Pre-heat a lightly-greased non-stick skillet to medium-high heat.
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7
Sear the duck skin-side down, about 4-5 minutes.
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8
You may need to cover the dish as the fat will begin to spatter.
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9
Turn the duck over, and spoon a bit of the marinade into the skillet and over the skin side.
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10
Sear flesh side down another 2-3 minutes.
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11
Add about 1/4 cup of the marinade to the skillet and transfer to oven pre-heated to 400 degrees.
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12
Cook an additional 6-10 minutes depending on desired doneness.
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13
Depending on thickness 6 minutes will be more medium-rare, 10 will bring it closer to medium-well.
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14
Remove from oven, and transfer duck to a plate.
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15
The marinade left in the skillet and be stirred with the duck fat a bit drizzled onto the finished breasts.
