Pan-Grilled Paillards of Duck

Ingredients

• 1 teaspoon black pepper
• 2 teaspoons ground ginger
• 1 whole boneless Moulard duck breast with skin (2 lb total), halved
• 2 tablespoons water
• 2 teaspoons salt
• 1 well-seasoned ridged grill pan
• 2 navel oranges
• + 2 more ingredients
• • 1 teaspoon cinnamon
  • 1 teaspoon curry powder

Pull skin off duck and thinly slice skin, then cook skin with water in a 10- to 12-inch heavy skillet over moderately low heat, stirring occasionally, until fat is rendered and cracklings are browned and crisp, about 15 minutes. Drain in a sieve set over a bowl and reserve rendered fat. Spread cr...

View full recipe at Epicurious