1. 1

   Step 1

   Preheat the oven to 180 °C top/bottom heat (160 °C fan oven).

2. 2

   Step 2

   Wash the 2 organic oranges in hot water, pat dry, and finely grate the peel (zest). Then halve the oranges and squeeze out the juice.

3. 3

   Step 3

   Rinse the 800 g duck breast fillets, pat dry, and sear the skin side in a hot pan without fat until crispy.

4. 4

   Step 4

   Season the meat with salt and pepper, turn over, and sear for another minute.

5. 5

   Step 5

   Place the duck breasts on a baking sheet lined with parchment paper and cook in the oven for 10–12 minutes until medium-rare.

   Timer 12 min
6. 6

   Step 6

   Deglaze the pan drippings with the orange juice and reduce by about two-thirds.

7. 7

   Step 7

   Pour in the 300 ml duck stock and bring to a brief boil.

8. 8

   Step 8

   Mix the 1 tsp cornstarch with 1 tbsp water until smooth, stir into the sauce, and let it come to a brief boil.

9. 9

   Step 9

   Stir in the orange zest and season the sauce with salt to taste.

10. 10

    Step 10

    Remove the meat from the oven, let it rest briefly, slice thinly, and serve with the sauce.

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