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