Duck breast with orange sauce à la plancha Biscarosse

Prepare the orange sauce by squeezing an orange and adding the honey and balsamic vinegar to a small saucepan. Bring to the boil.

Prepare the orange segments by peeling the 2 oranges and removing the segments. Set aside.

Prepare the duck breasts by cutting into the fat without touching the flesh, and sprinkling coarse salt over the fat.

Preheat the Biscarosse plancha over high heat for 15 minutes. Place the duck breasts fat/salt side down on the plancha and cook until the fat melts, letting it drip into the reservoir to prevent burning. Turn down the power for medium heat, then turn the duck breasts over and finish cooking as desired.

Serve sliced duck breast, covered with orange sauce and garnished with orange supremes.