How to cook
Finely chop the ginger and garlic. Mix them with the water and starch, orange juice, vinegar, soy sauce and wine. Boil for about 10 minutes, until the mixture thickens.
Use a sharp knife to make incisions in the duck magret. Season the meat with black pepper and rosemary. Season it with salt on the skin side.
Seal the duck meat, on a high heated hob, on the skin side. There's no need to grease it. Turn it on the other side - it will take you a total of five minutes.
Preheat the oven to 390°F (200°C). Prepare a tray linedwith baking paper or foil. Pour a little of the duck fat on the bottom.
Arrange orange slices on top, then pour the sauce over the meat. Arrange the magret pieces, rosemary, a little more fat and cover them with aluminum foil.
Bake the irresistible duck magret for about 20 minutes. Serve it with the remaining sauce. Wait a while and then cut it into portions.