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1
Put the herbs and spices in a spice grinder and spin until very finely ground.
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2
In a small bowl, combine the orange zest and the ground herbs and spices.
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3
Cutting only through the skin and fat, score the duck breasts with 5 diagonal lines about 1 inch apart, cutting just deep enough to slice the skin but not the flesh.
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4
Rub both sides of the duck breast with the herb mixtures, spreading it evenly and working some into the score marks on the skin side.
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5
Use now, or wrap in plastic wrap and refrigerate for up to 1 day, which will improve the flavors.
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6
Prepare a hot fire (450 to 475F) in a wood-fired grill.
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7
If refrigerated, remove the duck and let stand at room temperature for 30 minutes before cooking.
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8
Lightly salt the duck breasts.
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9
Grill the duck over direct heat, skin sides down, for 3 minutes, until just caramelized.
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10
Have a water sprayer handy to reduce possible flare-ups from the duck fat.
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11
Transfer, skin sides down, to a cast-iron skillet.
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12
Place to the side of the grill, away from direct heat, and cook for 8 minutes, or until very rare.
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13
Drain off any duck fat and turn the breasts over.
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14
Cook for 3 to 4 minutes for medium-rare.
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15
Remove from the heat, loosely tent with aluminum foil, and let rest for 5 minutes.
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16
Transfer to a carving board and cut on the diagonal into 1/4-inch-thick slices.
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17
Whisk the olive oil into the orange juice in a small bowl and add salt and pepper to taste.
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18
Just before serving, toss the baby greens in the vinaigrette and divide among 6 plates.
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19
Top each with 3 slices of duck.
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20
Drizzle the duck with any remaining vinaigrette.
