Citrus Duck with Spicy Ginger Glaze
6 duck breast fillets
1 tablespoon oil
1 cup dry white wine
2 tablespoons honey
1 cup chicken stock
1¼ tablespoons light soy sauce
2 tablespoons grated orange rind
¾ cup orange juice
¼ cup honey
½ cup green ginger wine
Trim excess fat from duck. Combine duck and marinade in bowl and refrigerate for several hours or overnight. Remove duck from marinade and reserve marinade.
Heal oil in pan, brown skin side, then other side until well browned. Transfer duck to a baking dish and arrange in a single layer.
Just before serving, bake duck uncovered in a hot oven for about 15 minutes or until tender.
Meanwhile, combine reserved marinade, white wine and ginger wine in a pan and simmer until liquid is reduced by half. Stir in remaining ingredients and simmer until glaze thickens. Serve duck sliced with bok choy and noodles with glaze.