Duck Breast with Oranges

Preheat oven to 140°C (approximately 300°). Rinse duck breasts, pat dry, season with salt and pepper and cook each on skin side until golden brown in a dry and hot pan. Flip and cook for 1 more minute, remove from pan and place on a greased baking sheet. Bake for about 25 minutes.

Rinse rosemary, shake dry, remove needles from stems and finely chop. Rinse oranges in hot water, pat dry, finely grate zest and squeeze juice.

Rinse potatoes and cut into thin slices. Saute in same pan duck breasts were cooked in until golden brown. Remove and deglaze drippings with orange juice and stock. Mix in orange zest and rosemary. Boil mixture down and season with salt, pepper and honey.