Mix the demerara sugar, rice, and tea leaves together.
Line a large frying pan with foil and spread the tea mixture over the bottom.
Cover the mixture with more foil and place the seasoned duck breasts on top.
Cover the pan tightly and cook over medium heat for 10 minutes to smoke.
Squeeze the juice from the orange and julienne the zest into strips.
Melt the caster sugar in a pan until a golden-brown caramel forms.
Stir in the orange juice, zest, vinegar, and 200ml of chicken stock.
Simmer the sauce until the volume of liquid has reduced by half.
Whisk in 50g of butter and add the orange segments to warm through.
Fry the boiled potatoes in 50g of melted butter until golden-brown.
Slice the duck and serve alongside the potatoes with sauce spooned over.