1 1/2 tbsp maple syrup (#406156)
1 1/2 tbsp orange juice (#79545)
2 1/2 tbsp honey (#406150)
1/2 tsp grated ginger (#342)
5 oz chicken stock (#226004)
1 tsp cornstarch (#95504)
1 duck breast, fat scored in a diamond pattern (#129534)
1 1/2 tbsp mustard (#284010)
1 orange, peel and pith removed and sectioned (#1726)
Make the orange sauce by bringing to a boil the maple syrup, 1 tablespoon of the honey, the orange juice, ginger and chicken stock. Add the cornstarch, mixed with a little water to the pan and continue to boil until the sauce has thickened. Set aside and keep warm.
Mix the rest of the honey and the mustard. Sear the duck breast on the fat side in a heavy skillet for about 3 minutes. Dip into the honey mustard mixture and broil for about 10 minutes in the oven. Slice and serve with the orange sauce and orange sections.