DUCK CUTLETS WITH SPICY ORANGE SAUCE

- 4 duck breasts or 2 duck cutlets
- cooking oil
- 2 Tbsp. (30 mL) sugar
- 2 Tbsp. (30 mL) orange juice
- 1 small Chilli pepper, thinly sliced
- Supremes of 2 oranges
- Zest of blanched oranges to taste

Marinade

- 1 Tbsp. (15 mL) ginger, grated
- 1 Tbsp. (15 mL) chilli, thinly sliced
- 2 Tbsp. (30 mL) fish sauce
- Salt and pepper to taste

Score the fat side of the cutlets without cutting the meat.

Brown the fat side of the duck on medium-high heat. Remove the rendered fat regularly and save. Reduce heat to low, add sugar and let caramelize. Add orange juice, chilli pepper and zest and braise a few minutes. Remove the duck and keet it hot.

Reduce the sauce over high heat. Adjust seasoning.

Pour on breasts and garnish with orange supremes.

Marinating: 1 hour

Gives 4 portions.