Asian cooking oftentimes sends a few major ingredients onto center stage and highlights the best qualities. Duck breast marinated in ponzu sauce and a compliment of orange is a visual delight as much as a flavorful appetizer. The duck fat browns and crisps while the middle stays tender and moist. Choose a duck breast with a thick layer of fat, score it uniformly, and heat up your heaviest (ideally cast iron) pan. After you take it off the heat, you can chill overnight, but let’s be honest — you’re going to have at this succulent bird as soon as it’s rested.