Ingredients

• 6  boneless duck breast halves (with skin)*
• 1  tablespoon finely shredded orange peel
• 1  cup orange juice
• 1  cup dry white wine
• 6  tablespoons honey
• 4  tablespoons grated fresh ginger
• 1  tablespoon olive oil
• 1/4  cup chicken broth
• 1  tablespoon soy sauce
• 3  cups hot cooked rice

Directions

1. Trim excess fat from duck (do not remove the skin); score skin. Place duck in a self-sealing plastic bag set in bowl. For marinade, combine orange peel, orange juice, 1/2 cup of the wine, 4 tablespoons of the honey, and 3 tablespoons of the ginger. Pour over duck in bag; seal. Refrigerate 4 to 24 hours; turn bag occasionally.

2. Remove duck from marinade; transfer marinade (about 1-3/4 cups) to a large saucepan. Add remaining wine. Bring to boiling; reduce heat. Boil gently, uncovered, 20 to 25 minutes or until reduced to 1-1/4 cups (watch carefully as mixture may foam over).

3. Preheat oven to 425 degree F. In 12-inch skillet heat oil over medium-high heat; add duck. Cook about 10 minutes or until browned, turning once (watch for spattering). Transfer duck, skin side up, to a 13x9x2-inch baking pan. Roast for 15 minutes or until an instant-read thermometer registers 170 degrees F, covering loosely with foil if duck begins to spatter.

4. Meanwhile, for glaze, add remaining honey, remaining ginger, broth, and soy sauce to reduced marinade. Return to boiling; boil gently, uncovered, about 15 minutes or until reduced to 2/3 cup; stir frequently. Season to taste. Slice duck breasts and place on rice; spoon glaze over duck. Makes 6 servings.

*Note: If you can't find duck breasts at your local market, go online at www.duckling.org.