Western foods like to use sweet and sour fruits like cherries, gooseberries, raspberries to match duck meat, and greasy can also add flavor to duck meat. The most common of these is orange with a duck breast. I used a barbecued pork sauce mixed with orange juice to marinate the duck breast for a long enough time to make it taste. Taking into account the heat, I removed the duck skin, and the taste of the duck skin can be preserved.
Dispose of the duck breast. Wash the oranges, crush one of them, and then squeeze the juice. Put the duck breast into the container, add the orange peel, orange juice, pork sauce, allspice, salt, and pepper. Repeat the application for 5 minutes. Store in the refrigerator for more than 24 hours.
Take the duck breast out on the baking tray and bake in the oven at 220 ° C for 20 minutes.
At the same time, add honey and white vinegar to the remaining marinade and mix well.
Put the sauce in 3 into a small pot and thicken it. Apply it several times to the duck breast in the roast.
Take the roasted duck breast and slice it. The remaining orange will be cut into crescent shape. When you eat it, you can mix it with orange juice.
1. Pickling time must be enough, or put some small holes in the duck breast to make it easier to taste.