Gingerbread duck breast

Ingredients :
1 « Canard du Village » duck breast, fresh or thawed.
The zest of one orange.

Spices marinade :
5 cloves 3 cinnamon sticks
10 ml of nutmeg 2 bay leaves
3 star anises 10 ml of cardamom
1 vanilla stick Salt and pepper

Cooking sauce :
30 ml of grated fresh ginger 30 ml of maple syrup
150 ml of soya sauce

Preparation :

Spices marinade :
With a knife, lightly criss-cross the breat skin. In a bowl, mix all the marinade ingredients, then spread the spices marinade on both sides of the breast, making sure you put some inside the criss-crossing. Keep in the fridge for the night, airtight wrapped.

Cooking sauce :
Take the breast out of the fridge 10 minutes before cooking. Remove the big gingerbread pieces. Start cooking at low temperature, skin side, on a BBQ grill or in a frying pan. Increase the heat after a few minutes (both on BBQ grill or in frying pan). During cooking, baste with the cooking sauce and frequently turn the breast on each side, which will lead to a caramelized effet in about 20 minutes. When the cooking is over (pinkish meat or a temperature of 140F), remove the meat from the grill and set aside in a service plate. Cover with aluminum foil 10 minutes before serving. At serving, sprinkle with the zest of one orange. Slice thinly.