Ronnie's Notes
This is easy enough for a special family dinner but lovely enough for company too. Serve it with a side dish like stir-fried broccoli or baby bok choy or as a warm salad: slice the meat and place it over greens, frisée, or cooked lentils. You can make the sauce a day ahead.
Instructions
Preheat the oven to 350°F.
Wipe the surface of the duck and score the skin, being careful not to cut into the flesh.
Heat 1 teaspoon vegetable oil and the sesame oil in a small saucepan over medium heat.
Add the chili peppers and cook for one minute.
Add the scallions, garlic, ginger, and orange peel and cook for 2– or until the vegetables have softened and the peppers are browned.
Add the hoisin sauce and vinegar, lower the heat, and cook for 5–.
Remove the peppers and discard them.
Heat a sauté pan over medium-high heat and brush the bottom with the remaining 2 teaspoons vegetable oil.
Sear the duck breasts skin side up for , turn skin-side down, and cook for , or until the skin is golden brown and crispy.
Drain the fat from the pan.
Glaze the duck breasts with the sauce.
Place the pan in the oven and roast skin-side up for 7– or until the breasts are cooked through.
Remove from the oven and baste the breasts with the pan juices.
Let rest for 5– before slicing and serving.
Makes 4 servings.