Wild North Dakota Duck Breast

1. Trim any excess fat or silver skin from the duck breasts.
2. In a bowl, combine the extra pulp orange juice, Worcestershire sauce, rice wine vinegar, minced garlic, finely chopped ginger, honey, 5 spice powder, and finely chopped green onions to create the marinade.
3. Place the trimmed duck breasts into the marinade, ensuring they are well coated. Marinate for 3-4 hours in the refrigerator.
4. Remove the duck breasts from the marinade, shaking off any excess liquid.
5. Preheat your grill to 300F.
6. Grill the duck breasts until they reach an internal temperature of 140-145F for a medium-rare finish.
7. While the duck rests, prepare a simple glaze by mixing equal parts teriyaki sauce and hoisin sauce.
8. Lightly glaze the rested duck breasts with the teriyaki-hoisin mixture.
9. Slice the duck breasts and serve them in butter lettuce cups with cooked ramen noodles, shredded carrot, onions, thin cucumber slices, and a final drizzle of hoisin sauce.