Duck Breast with Orange Sauce

Instructions

• 1
  Preheat the oven to 180 °C.
• 2
  Score the duck breast skin with a sharp knife in a diamond or square pattern, being careful not to cut into the meat. Season well with salt on the skin side, massaging it gently, then lightly salt the other side.
• 3
  Place a pan over medium heat and lay the meat skin-side down, ensuring the pieces do not touch. Fry for 6 minutes, constantly spooning the rendered fat over the meat.
• 4
  Flip the meat and fry it in the same way for another 1 minute.
• 5
  Drain the duck fat from the pan into a bowl (you can save it for other dishes).
• 6
  Place the pan with the meat into the preheated oven for 8 minutes. After baking, remove the meat and let it rest on a cutting board for 3-4 minutes before slicing it thinly.
• 7
  Wash the orange thoroughly and slice it into approximately 0.5 cm thick rounds.
• 8
  In a small saucepan, over low heat, warm the orange juice and dissolve the sugar, stirring occasionally.
• 9
  Add the orange slices and a pinch of salt. Bring to a boil and simmer over low heat for 10 minutes.
• 10
  Remove the sauce from the heat and incorporate the cold butter to give it shine and consistency.
• 11
  Arrange the orange slices on a plate, top with the duck breast slices, pour over the sauce, and finish with a sprinkle of sea salt flakes.