4 duck breasts Vegetable oil 1 small red chili, sliced 2 Tablespoons sugar 2 cups orange juice
Marinade: 1 Tablespoon ginger, chopped 1 Tablespoon red chili, minced 2 Tablespoons fish sauce Salt and pepper to taste
Combine marinade ingredients in a sealable plastic bag. Add duck breasts and marinate for 1 hour. Remove breasts, reserving marinade.
Heat a large heavy skillet over medium-high heat, adding about 1/8" oil. When oil is hot, add marinated duck breasts and fry on both sides until very brown and crisp. Reduce heat and add marinade. Add sugar and cook until sugar begins to carmelize; add orange juice. Continue cooking for a few minutes then remove breasts and cover with foil to keep warm. Reduce sauce to desired consistency. Serve duck with sauce.