Steps
1. Preheat the oven to 400°F (200°C).
2. Score the skin of the duck breast in a crisscross pattern, making sure not to cut into the meat.
3. In a small bowl, combine the juice and zest of the orange, honey, soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper. Mix well.
4. Place the duck breast, skin side down, in a cold skillet. Cook over medium heat for about 5 minutes, until the skin turns crispy and golden brown. Flip the breast and cook for another minute.
5. Transfer the duck breast to a baking dish and brush it generously with the orange glaze. Reserve some glaze for serving.
6. Roast the duck in the preheated oven for 12-15 minutes, or until it reaches an internal temperature of 145°F (63°C) for medium-rare. Let it rest for a few minutes before slicing.
7. Meanwhile, toss the mixed vegetables with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes, until tender and slightly charred.
8. Serve the sliced duck breast with the roasted vegetables and drizzle with the reserved orange glaze.