Duck à l'Orange with Honey Glaze

👨‍🍳 Method

1. 1
   Score the duck skin in a diamond pattern, without cutting into the meat.

   Knife

   💡Scoring the skin and searing it skin side down, without moving it, renders the layer of fat underneath: the skin turns crisp and the meat stays pink and juicy.
2. 2
   For the marinade, mix the orange juice, grated zest, honey, soy sauce, garlic, thyme, salt and black pepper.
3. 3
   Marinate the duck for 30 minutes.
4. 4
   Heat the olive oil in a heavy pan over medium heat' and place the duck breast skin side down'.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
5. 5
   Fry for 5–6 minutes, until most of the fat has rendered and the skin is browned and crisp, and pour off the excess fat.

   Stove
6. 6
   Flip, add the marinade and cook 5 more minutes.

   Stove
7. 7
   Let the meat rest for 5 minutes and slice against the grain.

   KnifeCutting board

   💡Resting before slicing lets the juices settle back through the whole cut: meat sliced right away loses them to the cutting board.
8. 8
   Serve with the sauce from the pan, alongside mashed potatoes or roasted vegetables.