Duck Breast with Orange Sauce

Preheat the oven to 180 °C.

Score the skin of the duck breasts with a sharp knife (cut in a criss-cross pattern). Be careful not to cut into the meat! Thoroughly salt the skin side and rub the salt into the cuts. Lightly salt the meat side as well.

Place the breasts skin-side down in a cold pan, ensuring they don't touch each other. Turn the stove to medium heat. While cooking, continuously baste the meat with the rendered fat using a spoon. Cook for 6 minutes this way.