Duck in orange sauce

Cut the peel from the orange, cut into strips, lower the peel straw into boiling water, cook for 5 minutes. Drain the liquid and set aside the zest. We cut the skin on the duck breast lengthwise and across, so that the breast turned out to be in the form of lozenges with a side of 1.5 centimeters. Mix all the spices and rub the skin with them. 
Lay the duck breasts skin down in a frying pan and fry on low heat until blood droplets appear on the upper, fleshy part of the breast, about 10 minutes. If you like duck meat with blood, then turn the breasts over at this stage and fry on the other side. In order to make the meat more fried, fry on the side of the skin for about two more minutes.
Turn the breasts over, increase the heat to medium and fry for about two minutes, until the meat is well browned. Transfer to a platter and set aside. Drain the excess fat from the pan.
Add the sauce ingredients to the pan, including the zest: chicken broth, orange juice, vinegar, soy sauce, a drop of hot chili sauce, sugar and apricot jam. Stir until smooth, let it boil, and cook, stirring, until the sauce is almost half cooked.
Before serving, cut the breasts into thin slices and pour hot seasoning. Decorate with herbs and fresh cucumbers, but this is not necessary.
The incredible aroma and taste will drive anyone crazy, and definitely will not leave anyone indifferent!