Rosados and Duck

• 1 duck breast (magret)
• 1 teaspoon Chinese five-spice powder
• Salt
• pepper
• Juice and grated zest of 1 orange
• 1/4 cup hoisin sauce
• 1 tablespoon sherry vinegar

1. Place 16 12-inch bamboo skewers in water to soak.
2. Peel the skin and fat off the duck breast (see note).
3. Slice the breast at an angle, across the grain, about 1/4-inch thick.
4. You should have about 16 slices.
5. Lay them on a cutting board, cover with plastic and lightly pound with a mallet or the side of a cleaver.
6. Dust duck slices on both sides with the five-spice powder, salt and pepper.
7. Cover with plastic wrap and refrigerate for 2 hours.
8. In a bowl, combine the orange juice, zest and hoisin.
9. Thread each duck slice onto a skewer.
10. Brush on both sides with some sauce.
11. Add the vinegar to the remaining sauce.
12. Prepare a grill or a grill pan to very hot.
13. Grill or sear the skewers until the duck is lightly browned, turning once, not more than a minute on each side.
14. Arrange on a serving platter.
15. Lightly drizzle some sauce over the duck and pass the rest in a small dish on the side.

duck breast, salt, pepper, orange, hoisin sauce, sherry vinegar

Taken from cooking.nytimes.com/recipes/1013685 (may not work)