Ducks are fowl, but the strange thing is the breast meat has the texture more of red meat. So, for this recipe we marinated the meat in soy, orange juice, and vinegar and then sauté it, rendering out the fat to produce a crispy skin and cook it to medium rare, similar to cooking a piece of steak. We finish the dish with a beautiful pan sauce flavored with Moscato wine and garnish with orange sections. This dish is very elegant and sophisticated.