Lacquered Duck Breast with Honey, Orange and Soy

Method

1. Prepare the glaze: combine soy sauce, honey, a clove of garlic, a piece of ginger, orange zest, a pinch of cinnamon, and a splash of water in a small saucepan. Bring to a simmer and let reduce slightly. Set aside.
2. Prepare the fennel salad: slice the fennel very thinly using a mandoline. Place the slices in a bowl of ice-cold water to crisp. Set aside.
3. Prepare the duck: dry the duck breast thoroughly with paper towels. Trim any excess fat and silver skin. Score the skin in a diamond pattern without cutting into the meat.
4. Cook the duck: heat a non-stick pan over medium-high heat (no oil needed). Place the duck breast skin-side down and cook for about 3 minutes until the skin is golden and crispy. Add a splash of orange juice to the pan. Turn the duck and sear the other side for 1 minute, then sear the edges.
5. Transfer the duck to a preheated oven at 200°C (400°F) and roast for 8 minutes for medium-rare.
6. After 8 minutes, brush the duck generously with the prepared glaze. Return to the oven for 1–2 minutes to set the glaze.
7. Remove the duck from the oven and let it rest for 3 minutes on a rack or tongs.
8. Meanwhile, drain the fennel and pat dry. Dress with orange zest, finely grated ginger, a drizzle of olive oil, a pinch of salt, and a few drops of apple cider vinegar.
9. Segment the oranges: peel the oranges and cut out the segments between the membranes.
10. To serve, arrange the fennel salad on plates, top with orange segments and fennel fronds. Slice the rested duck breast lengthwise and place on the salad. Drizzle with the remaining glaze.