Spicy Orange Duck

• 4 large oranges
• 1/2 cup sugar
• 1/4 cup hearty red wine
• 1/2 inch (1cm) piece of fresh ginger, peeled and shredded
• 1 tbsp sweet chili dipping sauce
• 1 tbsp Thai fish sauce
• 1 tbsp rice vinegar
• 2 whole star anise
• 3in (7.5cm) cinnamon stick
• 1 small fresh hot red chile, seeded and finely sliced into thin rounds
• 6 boneless duck breast halves, about 7 oz (200g) each
• Salt and freshly ground black pepper
• 2 tbsp honey
• 2 scallions, white and green parts, cut into 2in (5cm) strips

1. Preheat the oven to 425F (220C).
2. To make the sauce, peel the zest from 1 orange using a vegetable peeler.
3. Cut the zest into short thin strips.
4. Juice the oranges to make 1 1/2 cups of juice.
5. Combine the orange zest and juice with the rest of the sauce ingredients in a medium saucepan and bring to a boil, stirring.
6. Simmer, stirring occasionally, for 12 minutes, or until lightly syrupy.
7. Trim the duck breasts of excess fat and lightly score the skin with a sharp knife.
8. Season with salt and pepper and brush the skin with honey.
9. Heat a large nonstick frying pan over medium-high heat.
10. Add the duck breasts, skin side down, and cook until the skin is golden brown, about 4 minutes.
11. Turn and cook until the flesh side is lightly browned, about 2 minutes more.
12. Transfer the frying pan with the breast to the oven and bake for 6 minutes until the meat is still pink in the center when pierced with a sharp knife.
13. Transfer to a carving board and let stand for 5 minutes.
14. Slice the duck and arrange the slices on dinner plates.
15. Spoon the sauce over the duck then scatter the scallion strips on top.
16. Serve at once.

oranges, sugar, hearty red wine, ginger, sweet chili dipping sauce, fish sauce, rice vinegar, star anise, cinnamon stick, hot red chile, salt, honey, scallions

Taken from www.cookstr.com/recipes/spicy-orange-duck (may not work)