Instructions

1. Squeeze the juice of one orange and pour it over the duck. Marinate for minimum 2 hours, preferably overnight.
2. Preheat the oven to 180 °C.
3. With a sharp knife, score the skin of each duck breast, makings sure that you don’t cut into the meat. Season with salt.
4. Heat a little oil in a frying pan and sear the skin for about 7 minutes, until crispy and golden.
5. Meanwhile, peel two oranges and tear them into segments - you can remove the white membrane too, if preferred.
6. Turn the duck breasts over, sear the meat, then add the red wine vinegar and the juice of the last orange, then deglaze the pan.
7. Transfer the duck and the sauce into a baking dish (or use the same if it has a lid and it’s ovenproof) and put the orange segments around the duck.
8. Drizzle with some honey then pour over the chicken stock and season with freshly ground pepper.
9. Cover the dish and bake for 15 minutes.
10. Remove the duck to a plate and rest for five minutes.
11. Cit it into slices, then serve with the blood orange sauce and segments.