Paramount Citrus

In a saucepan, sweat the onion, carrot, garlic, and ginger in vegetable oil. Add the clove, bay leaf, soy, orange juice, and stock. Bring to a boil, reduce to a simmer, and then reduce by half. Create the roux by heating the butter in a saucepan and whisking in the flour. Whisk the blonde roux and the honey into the sauce. Simmer for ten to twelve minutes. Strain the sauce through a China cap or chinois into another saucepan. Add the segmented supremes and the orange zest. Salt and pepper to taste. Keep on low heat and prepare the duck. Begin by scoring the fat in a diamond shape. Sprinkle both sides with salt, pepper, and Chinese Five spice. In a very hot, dry skillet, place the duck skin side down. Cook on medium high heat until the fat turns a golden brown. Turn heat down to low and slowly continue rendering the fat out of the skin until only a crisp layer remains. Pour off excess accumulated fat during the cooking process. Turn the breast over and cook to desired temperature. Slice on a bias and fan on plate. Top with sauce and serve.