Roast Duck With Orange And Snow Pea Salad

• 4 None oranges (around 2 lb), 4 thin strips of zest reserved, segmented, 1/4 cup juice
• 1/2 cup oyster sauce
• 1/2 cup Chinese cooking wine (Shaoxing)
• 1/4 cup brown sugar
• 6 None star anise
• 6 (5 oz) duck breast fillets
• 2 tsp peanut oil
• 2 tsp sesame oil
• 10.5 oz snow peas, trimmed, thinly sliced
• 5 oz baby spinach
• 1 None red onion, thinly sliced
• 2 tsp sesame seeds, toasted

1. Combine orange zest, oyster sauce, cooking wine, sugar and star anise in a small saucepan. Stir over medium heat until sugar dissolves. Bring to a boil then remove from heat and let cool.
2. Combine cooled marinade with duck breasts in a large bowl. Cover and chill for 3 hours or overnight.
3. Preheat oven to 425u0b0F. Line a baking tray with parchment paper.
4. Drain duck and reserve marinade. Heat peanut oil in a large frying pan over high heat. Cook duck, skin-side down, for 1 min, or until skin is golden brown. Flip over and cook for 1 min. Place duck, skin-side up, on prepared tray and roast for 10 mins, or until cooked to your liking. Let rest for 5 mins then slice.
5. Meanwhile, bring 1/4 cup reserved marinade and 1 tbsp water to a boil. Reduce heat and simmer for 5 mins. Whisk in orange juice and sesame oil.
6. Combine orange segments, snow peas, spinach and onion. Distribute between serving plates. Top with sliced duck then drizzle with warm dressing. Sprinkle with sesame seeds. Serve.

oranges, oyster sauce, chinese cooking wine, brown sugar, anise, duck breast fillets, peanut oil, sesame oil, snow peas, baby spinach, red onion, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/34241 (may not work)