3 tablespoons buckwheat honey

2 tablespoons cider vinegar

½ cup orange juice

¼ cup chicken stock

1 tablespoon orange blossom water

2 tablespoons unsalted butter

½ tablespoon ras el hanout

Salt

Black pepper

Preheat the oven to 400ºF.

Make the sauce: In a small saucepan, bring the honey to a boil over high heat. Add the vinegar and bring back to a boil. Add the juice, stock, orange blossom water, butter, and ras el hanout. Return to a boil and cook over medium-high heat, stirring, until reduced by half. Season the sauce with salt and pepper to taste, then cover to keep warm. Set aside.

Using a knife, deeply score the skin of the duck breast every ½ inch in a crosshatch pattern. Season the duck with salt and black pepper

To a large, oven-safe sauté pan over medium heat, add the duck skin-side down. Cook until the skin is crispy and the fat is rendered. Flip the duck, then transfer the pan to the oven and roast to medium doneness, about 8 minutes. Remove the duck from the pan and set aside to rest, reserving the fat in the pan.

Using a peeler, remove the zest from the orange, being careful to include as little of the while pith as possible. Cut the orange peel into a very fine julienne.

Remove any remaining peel and pith from the orange. Using a sharp knife, supreme the orange.

Place the pan with the duck fat over high heat, then add the spinach. Swirl the pan until the spinach is wilted and fragrant, 20 seconds. Add the orange zest and supremes to the pan and cook until warmed through.

Slice the duck breasts, then arrange them on serving plates with the spinach and drizzle with the orange sauce. Chiffonade the mint leaves and sprinkle over top.