6 boneless Long Island duck breasts
2 tablespoons salt
2 tablespoons quatre epices
4 fresh oranges
3 ounces rice vinegar
2 tablespoons chopped mint
Salt and pepper to taste
Lay duck out on flat surface and cut slits in skin.
Sprinkle on both sides with quatre epices and salt.
Let sit uncovered in refrigerator for 8 hours.
Place duck skin side down in a hot pan over medium heat.
Cook until skin begins to brown and the duck fat begins to be rendered.
Turn over to brown other side.
Place in a preheated 400 degree oven on a rack skin side up. Rack should be sitting in a pan to catch drippings.
Cook about 8 minutes until medium rare.
Remove duck from oven and let rest.
Juice and zest two of the oranges. The zest is the
colored layer of the peel but does not include the white.
You can remove the zest with a small kitchen knife, a vegetable
peeler or a special tool called a zester.
Peel the remaining two oranges and separate into segments.
Pour off half the duck fat into saute pan over medium heat.
Add orange zest, orange juice and vinegar and whisk.
Remove pan from heat and add mint and orange segments.
