To marinate Duck Breasts: With sharp knife, score skin side of duck at 3/4-inch intervals in crosshatch pattern. In large shallow pan, place duck skin-side up. Whisk together remaining ingredients and pour over duck. Marinate, refrigerated, for 6-8 hours. Remove duck from marinade, pat dry and refrigerate, covered.
To make Orange-Teriyaki Glaze: In saucepan, simmer all ingredients over low heat, whisking occasionally, until reduced to 1 cup. Refregerate, covered. (Yield: 1 cup)
For each serving, to order: In saute pan over medium heat, cook 1 duck breast, skin side down, about 8 minutes or until fat runs out and skin is golden brown and crisp. Pour off fat; brush duck on both sides with 2 teaspoons Orange-Teriyaki Glaze. Cook in 425 degree oven about 8 minutes for rare, 10 minutes for medium rare and 12 minutes for medium, turning duck onto flesh side after 6 minutes. Let rest 3 to 4 minutes before slicing.
Recipe by John Mastacciuola, CulinArt/Con Edison
