Pan-Roasted Duck Breast with Orange Sauce

Score and season. Heat the oven to 200°C (fan 180°C). With a sharp knife, score the duck skin in a close criss-cross, cutting through the fat but not into the meat. Pat dry and season all over with the duck salt and pepper; the scoring lets fat escape and helps the skin crisp.

Prepare zest and glaze. Blanch the zest strips in boiling water for 1 min and drain, which softens them and removes harsh bitterness. In the small saucepan, simmer the orange juice, lime juice and honey for 15-20 min, until reduced to about 100 ml and lightly syrupy.

Render from cold. Lay the breasts skin side down in the cold frying pan and set it over medium-low heat. Cook for 15-20 min without moving them, pouring the melted fat into the bowl every 5 min, until most of the fat has gone and the skin is deep golden and crisp. Starting cold melts the fat slowly, so the skin crisps before the meat overcooks.

Finish in the oven. Turn the breasts skin side up and put the pan in the oven for 6-10 min, until a thermometer in the thickest part reads at least 74°C. Move them to the board, skin side up, and rest for 5 min so the juices settle.

Build the sauce. Pour off all but 1 tbsp fat, taking care with the hot handle, then cook the shallot over medium heat for 2 min. Add the broth and boil for 3-4 min, scraping up the browned bits, until reduced by half. Stir in the orange reduction, simmer 1 min and strain.

Mount with butter. Off the heat, whisk in the cold butter until the sauce turns glossy and slightly thickened; cold butter emulsifies rather than separating into oil. Add the zest strips and orange segments to warm through.

Slice and serve. Slice the breasts thinly across the grain and fan them on plates. Spoon over the sauce, segments and zest.