Step 1

Bring out the duck breasts and pat them dry. Turn them skin-side up and carefully cut a criss-cross pattern in the skin. Take care not to cut into the duck meat, but still cut as deep into the skin as you can. Season with salt and black pepper on both sides.

Step 2

Place the duck breasts skin-side down in a cold pan without any oil or butter, then place the pan over medium heat. Allow the fat to render off until skin is crisp and golden and the fat has stopped seeping out of the duck skin. This takes 10-15 minutes. Pour off excess fat regularly while cooking and save for later.

Step 3

Raise the heat to medium-high, flip the breasts over and sear skin-side up for 1 minute. Then sear quickly on the other sides of the duck breast and transfer them to an oven safe dish.

Step 4

Place the pan back over the heat and pour in some of the duck fat you rendered off. Add the orange juice, honey, sprigs of rosemary and garlic cloves. Bring to a simmer and let simmer until a bit sticky and reduced by half, this takes 5-10 minutes. Stir occasionally.

Step 5

Turn off the heat and remove the garlic cloves and sprigs of rosemary, then set aside for now.

Step 6

Heat oven to 350°F (175°C).

Step 7

Glaze the duck breasts with the orange sauce on both sides, then place skin-side up and stick in a meat thermometer. Place uncovered in the middle of the oven and cook for 5-10 minutes until inner temperature is 137°F (58°C) (for a pink center, see notes below for other temperatures).

Step 8

Wrap the cooked duck breasts in aluminum foil and let rest for at least 5 minutes. Meanwhile, heat up the orange sauce.

Step 9

Slice the duck breasts and serve topped with orange sauce and sea salt flakes.