Duck with Orange

Method

1. Trim the excess fat from the sides of the duck breast and make light incisions on the skin to help the heat penetrate.
2. Place the duck breast skin-side down in a very hot non-stick pan without adding oil; let the fat render until the skin is crispy.
3. Lower the heat to medium and continue cooking until the skin is golden brown.
4. Flip the breast and cook for 1 minute on the meat side, then briefly sear the sides to seal the meat.
5. Transfer the duck to a baking tray and bake at 180°C for 4 to 6 minutes depending on the size of the breast.
6. Finely slice an onion, coat it in cornstarch, and fry in hot seed oil (180°C) until crispy. Drain on paper towels.
7. Peel the oranges 'a vivo' to obtain clean segments without the white pith, and squeeze the juice from the remaining cores.
8. In the same pan used for the duck (leaving a little fat), add the orange juice, a halved garlic clove, sliced chili, salt, pepper, apple cider vinegar, and sugar.
9. Dissolve a half tablespoon of cornstarch in a little cold water and add it to the pan to thicken the sauce into a smooth glaze.
10. Place the duck back into the pan briefly to glaze it with the sauce.
11. Let the duck rest for a few minutes (ideally suspended) to allow the juices to redistribute.
12. Slice the duck horizontally and serve over the orange sauce, garnished with crispy onions, fresh orange segments, and pickled onions.