Chinese Orange Chicken Meets French Duck a lOrange. Instant Classic.

• 2 oranges
• 1/4 cup light brown sugar, firmly packed
• 1/4 cup cider vinegar
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, peeled and chopped
• 1/2 teaspoon freshly ground white pepper
• 2 large boneless duck breasts, about 2 pounds total weight
• 1 shallot, minced
• 1 small jalapeno chile, cut into 1/4 inch-thick slices
• 2 green onions (white and tender green parts only), cut into 1-inch pieces
• 1/4 cup chicken stock
• 1 tablespoon cornstarch, dissolved in 1/4 cup chicken stock
• steamed rice

1. Using a vegetable peeler, remove the zest from the oranges and put it in a bowl.
2. Juice the oranges and add the juice to the bowl along with the brown sugar, vinegar, soy sauce, garlic, ginger and white pepper.
3. Transfer half of the mixture to a small bowl to use for the sauce; cover and refrigerate.
4. Combine the remaining mixture with the duck breasts in a zippered plastic bag or airtight container.
5. Refrigerate for at least 2 hours, or preferably overnight.

oranges, light brown sugar, cider vinegar, soy sauce, garlic, fresh ginger, freshly ground white pepper, duck breasts, shallot, jalapeno chile, green onions, chicken stock, cornstarch, rice

Taken from www.foodrepublic.com/recipes/chinese-orange-chicken-meets-french-duck-a-lorange-instant-classic/ (may not work)