Duck breasts with oranges

MEAT PREPARATION

• 1
  Preheat the oven to 180 °C.
• 2
  Score the skin on the breasts with a sharp knife in a criss-cross pattern. Be careful not to cut into the meat! Thoroughly salt the skin side of the meat and gently rub the salt into the skin. Lightly salt the meat on the other side as well.
• 3
  Place the pan on the stove, put the meat skin-side down so that the individual portions do not touch, and turn the heat to medium. Gradually baste the meat with the rendered fat using a spoon. Cook for 6 minutes in this manner.
• 4
  Flip the meat and cook it in the same way for 1 minute.
• 5
  Pour the duck fat from the pan into a bowl and save for other uses.
• 6
  Place the pan with the meat into the preheated oven for 8 minutes. Remove the cooked meat from the oven and let it rest on a cutting board for 3–4 minutes. Then slice it into thin pieces.
• 7
  Gently warm the orange sauce and carefully arrange the orange slices from it onto a plate. Place the sliced duck breasts on top of the orange, pour the sauce over them, and season each portion with a pinch of Maldon salt.

SAUCE PREPARATION

• 1
  Thoroughly wash the orange and slice it into 0.5 cm thick pieces.
• 2
  In a saucepan over medium heat, warm the orange juice and let the sugar dissolve in it, stirring occasionally.
• 3
  Add the orange slices, a pinch of salt, bring to a gentle boil, and cook for 10 minutes.
• 4
  Remove the sauce from the heat and stir in the butter.