Instructions

1. Sprinkle your clean and trimmed duck breasts with a light seasoning of salt and pepper and set aside.

2. Grate 2 tbsp. of zest from the oranges, then squeeze the juice into a saucepan. Mix in the zest.

3. Pour in the chicken broth and wine. Allow the ingredients to boil, stirring occasionally, and then reduce the heat to an even simmer. Taste your orange sauce and add a few tablespoons of sugar if desired. Continue simmering for about 10 minutes and remove it from the heat.

4. Place your duck breast in a large frying pan and cook for about seven minutes over medium heat on each side. You can leave the meat in the pan for a few more minutes on each side if you prefer your duck well done.

5. Pour the excess fat carefully out of the pan and then add soy sauce, allowing the duck to set in the frying pan for about 10 minutes with the heat off. Occasionally spoon the soy sauce onto the breast meat to help the flavor penetrate the duck.

6. Cut your duck breasts in half lengthwise and pour your orange sauce over the top. Cook them over low heat until the sauce is reduced to your liking. Place each piece of duck on a plate, and spoon a bit of orange sauce over the top. Garnish with orange slices.