Duck with Oriental Orange Sauce

I prepared duck for the first time in my life when I invited Mr. Husband (at that time, he was a friend) for my 25th birthday. 
At that time, we were students and I made it at a tiny kitchen in our college. 
He enjoyed it enormously. 
Since then, my duck dish has been evolved to this.
The harmony of orange and soy sauce flavour  is fantastic.

Ingredients for two people+

  • A piece of duck breast
  • Half piece of lemon
  • Two oranges
  • A Tablespoon of Soy Sauce
  • Salt and Black Pepper
  • Pack Choi to side


1. Rub the lemon over the entire surface of duck and season the duck with salt and pepper. Leave it for 30 minutes.

2. Heat up a frying pan at high temperature. Fry the skin side of duck with the lemon piece until the skin becomes brown then turn over to the other side. Remove the grease frequently. Lower the temperature and cover the pan with a lid to cook for 4-5 minutes or less. Avoid overcooking. 

3. Immediately after taking the duck from the pan, wrap it with a sheet of foil. Rest it for 10 minutes. 

4. Squeeze a whole orange. Peel the skin of other piece of orange and cut into 8 pieces. Shred the orange skin into thin.

5. Remove the remained oil in the pan and pour the orange juice and soy sauce. Bring it into boil and add the orange peel. Set aside the orange sauce.

6. In the same pan, lightly saute the pac choi pieces. Add table spoons of water and cover with a lid to cook.

7. Slice the duck and place it in a dish with pac choi then pour the orange sauce over them to serve.

Total cost: 12 pounds for a duck breast, 2 pounds for the rest of ingredients
Total time to prepare: 45 minutes-1 hour