Trim skin and fat from duck; cut each breast in half. Combine duck, rind, salt, pepper, and garlic in a bowl. Cover and refrigerate 30 minutes.
Preheat oven to 400°.
Combine the orange juice, sake, soy sauce, and honey in a small saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced to 2/3 cup (about 10 minutes).
Heat oil in a large nonstick skillet over medium-high heat. Add duck; sauté 5 minutes. Turn duck over; drizzle with 3 tablespoons juice mixture. Wrap handle of skillet with foil; bake at 400° for 10 minutes. Remove duck from pan; slice duck into 1/4-inch-thick pieces. Serve with orange-juice sauce.
Note: Duck breasts may be found in the frozen poultry section. Try pairing this dish with Sainsbury Pinot Noir 1998 (Carneros) $22. It's an earthy wine with hints of mandarin orange.