Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
Preheat an ovenproof pan over medium‐high heat. Lay the breast in the pan skin‐side down and fry until the skin is brown and crisp, about 5 minutes.
Place the pan into the preheated oven and roast until internal temperature of the thickest part of the breasts reaches 160F (71C) for well done, or the breast reaches the desired level of cooked. Remove the duck breast and cover then set aside to rest.
Place the chicken jus, squeeze orange juice, sugar, soy sauce, rice wine, ginger, tomato sauce, chilli powder, and lime juice in the skillet.
Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens
Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chilli powder, and lime juice in the skillet.
Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes.
Arrange on serving plates, and pour the sauce over the top. Finish with zest of orange
Peter retires to the black sand of a Tanna beach and starts cooking his final dish in Vanuatu, an experimental recipe he’s called ‘Tanna Chicken’, inspired by the area. Peter stuffs and marinates a whole chicken, wraps it in some black sand and cooks it slowly in a fire on the beach.