Duck Breast with Oranges | Crispy & Fruity

Preheat the oven to 180 °C (top/bottom heat).

Score the skin of the duck breasts in a diamond pattern with a sharp knife. Be 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.

Heat a pan without fat. Place the duck breasts skin-side down (the pieces should not touch) and sear for approx. 6 minutes over medium heat. Continuously spoon the rendered fat over the meat.