Magrets de Canard à la Bière

In a bowl, combine beer, honey, vinegar, soy, oil, fish sauce, rosemary, chile powder, garlic, and orange zest and juice. Place duck in marinade, skin side up. Cover and refrigerate overnight. Remove duck from marinade, pat dry, and place in a cast iron pan, skin side down; reserve marinade. Over low heat, cook duck at least 5 minutes, rendering fat. When skin is crisp and golden, remove and reserve duck, and quickly pour off fat and wipe pan clean. Increase heat to high, add a little oil, and sear skinless side of duck, until just brown, about 2 minutes. Pour marinade into pan and reduce for no more than 30 seconds. Remove pan from heat, but leave on stove. Cover pan with lid and 1 or 2 folded kitchen towels. Rest duck 5 to 10 minutes. Slice thinly and serve over shaved vegetables.