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Score duck skin in crosshatch pattern, season with salt and pepper.
Place skin-side down in cold skillet and cook over medium-low heat 10 minutes until golden.
Flip and cook 3–5 minutes on other side until 135°F (57°C) for medium.
Remove duck and rest.
Discard excess fat, leaving 1 tbsp in pan.
Add garlic and ginger, cook 30 seconds.
Stir in orange juice, zest, honey, and soy sauce.
Simmer 3 minutes until glaze thickens slightly.
Slice duck and drizzle with warm glaze.