Duck Breasts with Oranges

Preheat the oven to 180 °C.

Score the skin on the breasts with a sharp knife into 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.

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 it this way for 6 minutes.