Preheat your oven to 200°C
Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. This helps the fat render out and creates a crispy skin. Season both sides of the duck breasts with salt and pepper.
Heat a large ovenproof skillet over medium-high heat.
Place the duck breasts in the skillet, skin side down. Cook for about 5 minutes until the skin is golden brown and crispy. Flip the duck breasts and sear the other side for an additional 1 minute
Transfer the skillet to the preheated oven and roast the duck breasts for about 8-10 minutes for medium-rare, or longer if desired. The internal temperature should be around 57°C for medium-rare or 63°C for medium.
Once cooked to your desired doneness, remove the skillet from the oven and transfer the duck breasts to a plate. Tent them loosely with aluminum foil and let them rest for about 5 minutes.
While the duck breasts are resting, prepare the orange sauce. Place the skillet back on the stove over medium heat.
Once your duck is ready, there will be duck fat in your skillet which will be used for your orange sauce.
Add the orange juice, orange zest, and honey to the skillet. Stir well and let the sauce simmer for about 2 minutes.
Reduce the heat to low and add the butter to the skillet. Stir until the butter has melted and the sauce has thickened slightly.
Slice the duck breasts diagonally into thin slices. Serve them on a plate and drizzle the orange sauce over the top
Optionally, you can garnish with additional orange zest or fresh herbs for added flavor and presentation
Tuck in!
