Ingredients

Steps

• Preheat the oven to 200°C.
• Rub the duck with olive oil and season with salt and pepper.
• Fry the duck skin-side down in a pan for five minutes.
• Discard excess fat, flip the breast, and roast in the oven for eight minutes.
• Rest the meat for one minute.
• Heat orange segments in a pan and stir in the caster sugar.
• Add wine and cornflour paste and simmer until reduced by half.
• Serve the duck breast with the sauce spooned around it.