Duck Breast with Orange Sauce

Preparation

• 1
  Preheat the oven to 180 °C (top/bottom heat).
• 2
  Score the skin of the duck breasts crosswise with a sharp knife, being careful not to cut into the meat. Generously salt the skin side and gently massage the salt in. Lightly salt the meat side as well.
• 3
  Heat a pan without fat. Place the duck breasts skin-side down in the cold pan (the pieces should not touch) and sear for approx. 6 minutes over medium heat. Continuously spoon the rendered fat over the meat.
• 4
  Flip the duck breasts and continue to fry on the meat side for approx. 1 minute.
• 5
  Pour off the duck fat from the pan and save it for other uses (e.g., fried potatoes).
• 6
  Transfer the pan with the meat to the preheated oven and finish cooking for approx. 8 minutes. Afterwards, remove the meat from the oven and let it rest on a cutting board for 3–4 minutes. Then slice into thin tranches.
• 7
  Warm the prepared orange sauce. Arrange the orange slices on plates, place the duck breast tranches on top, and pour the sauce over them. Sprinkle with a pinch of Maldon sea salt flakes.
• 8
  For the sauce: Wash the orange thoroughly and slice it into approx. 0.5 cm thick slices.
• 9
  In a small saucepan, warm the orange juice over medium heat and dissolve the sugar in it, stirring occasionally.
• 10
  Add the orange slices and a pinch of salt. Bring to a simmer and gently reduce for approx. 10 minutes.
• 11
  Remove the sauce from the heat and stir in the cold butter until it has melted and the sauce slightly thickens.