Duckbreast á l'orange

Mix orange zest, juice, honey, soy sauce, and pepper in a zip-lock bag for the marinade.

To prep the duck breast: score the duck fat layer in a diamond pattern. Add to the marinade for 1-24 hours.

Cooking the duck breast: remove duck from marinade. Place duck fat-side down in a cold frying pan.

Slowly render the fat over medium heat for 12-15 minutes until it is golden brown and crisp.

Flip the duck breasts, cover the pan with a lid, and cook for another 3 minutes (until the internal temp hits 48-50C).

Remove from the pan and let it rest wrapped in aluminum foil.

Making the sauce: remove half of the rendered duck fat from the pan. Add the remaining marinade to the pan and cook it down until it reaches a syrup consistency.

Serving: slice the resting duck into 0.5-1cm pieces and top generously with the sauce.