Bring duck breast to room temperature while preheating oven to 375°F.

Trim and score the skin in a crosshatch pattern, about ⅓ inch deep, avoiding the meat. Reserve the fat trimmings.

Season generously with kosher salt and five-spice. Let sit for 2 minutes.

Heat a cast iron or carbon steel pan over low heat for 3 minutes.

Add duck breast skin side down and slowly raise heat to medium. Add reserved fat trimmings to render.

Cook skin side down for 3–5 minutes, flipping occasionally, until most of the fat has rendered and skin is deep golden brown.

Add thyme and garlic to the pan. Spoon rendered fat, thyme, and garlic over the top of the breast.

Transfer pan to the oven and roast 8–10 minutes or until internal temp reaches 135°F.

Remove from oven and transfer duck to a tray or board to rest for 8–10 minutes.

Once rested, slice skin side down with a sharp knife and serve.

Boil orange zest for 2 minutes to remove bitterness. Drain and set aside.

Heat sugar in a small pot over medium heat. Do not stir—let it melt and turn amber, swirling as needed.

Once fully melted, add vinegar and stir with a wooden spoon. Simmer for 5 minutes.

Add orange juice and zest, and reduce until syrupy, about 5 more minutes.

Remove from heat and set aside until ready to serve.