Ingredients
4 duck breast
1 tablespoon brown sugar
½ tablespoon salt
¼ bunch thyme
1 tsp five spice
Butter
Garlic
Sauce
1/3 cup sugar
1/3 cup fresh orange juice (from 1 to 2 oranges)
segments of one orange
2 tablespoons white-wine vinegar
1/8 teaspoon salt
2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler