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Using a vegetable peeler, remove the zest from the oranges and put it in a bowl. Juice the oranges and add the juice to the bowl along with the brown sugar, vinegar, soy sauce, garlic, ginger and white pepper. Transfer half of the mixture to a small bowl to use for the sauce; cover and refrigerate. Combine the remaining mixture with the duck breasts in a zippered plastic bag or airtight container. Refrigerate for at least 2 hours, or preferably overnight.
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Premium five spice — char siu, roast duck, braised pork belly
Classic Chinese techniques — wok skills, dim sum, regional styles
Fermented husked pepper — light sauces, Chinese cuisine, invisible heat
Anise-flavored French herb — béarnaise, chicken, vinegar
Sweet-savory sauce — Peking duck, spring rolls, char siu glaze