Roast Duck with Orange

2 duck breasts 1 orange 1 teaspoon honey 1 teaspoon vinegar Salt and black pepper

Score the duck skin lightly—without cutting into the meat—and place it, skin-side down, in a cold pan. Cook until the fat has slowly rendered out and the skin is crisp. Turn the duck over and finish cooking it in the oven. Prepare a sauce by reducing orange juice, honey, and vinegar; let the meat rest, then slice it.