Duck In Tangerine Sauce

I find duck to be an underused main course.  I love it in tacos and Chinese food.  I had some duck in the freezer that I needed to use up, so I did my take on orange duck.  It’s got a little French and a little Asian and a lot of taste.  I hope you like it.
4 duck breasts
4 tangerines (2 squeezed, 2 in segments)
2 oz grand mariner
1/2 teaspoon Chinese 5 spice
1/2 teaspoon salt
1 teaspoon black pepper
Cut skin side of duck in a criss cross pattern
Sprinkle both sides of duck with the salt, pepper, and 5 spice.
Heat large cast iron skillet to medium (or use one of those new copper pans)
Place breast skin side down
Cook for 6 minutes
Turn and cook for additional 6 minutes
Remove duck breasts; let sit
Deglaze pan with Grand Mariner
Add tangerine juice and reduce for 4 minutes
Add tangerine sections
Add duck breasts back to pan and glaze for two minutes
Serve with rice

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