"4 duck breasts [boneless] (250 g each)"
"Salt to taste"
"Black pepper to taste"
"4 small bunches of parsley"
"15 g of grated ginger"
"70 g of butter"
"1 liter of orange juice"
"4 duck breasts [boneless] (250 g each)"
"Salt to taste"
"Black pepper to taste"
"4 small bunches of parsley"
"15 g of grated ginger"
"70 g of butter"
"1 liter of orange juice"
"Trim excess fat from the duck breast"
"Season with salt and black pepper"
"Heat a non-stick skillet over medium-high heat
Place the skin-side down in contact with the pan"
"Let it sear until golden brown, then flip to cook the other side"
"Reserve"
"Remove seeds from the parsley bunches without cutting them"
"Butter the parsley and sprinkle with grated ginger"
"Place in the oven until the ginger is caramelized"
"Reserve"
"Heat the orange juice in the oven until reduced by half"
"Slice the duck breast into thin strips"
"Arrange on a plate in a fan pattern"
"Garnish with parsley and drizzle with the orange juice reduction"
