Put a pot of salted water on the fire. Turn on the oven, preheat to 200C. Duck breast wash, dry paper towel and make the skin a cruciate incision with a knife, not cutting through the flesh. Incised should be only skin together with subcutaneous fat. Season with salt and pepper, well rubbed spices into the flesh, skin and slits. Preheat on high heat a pan, put on it olive oil and put it on her breast with the skin down. To cook from skins in 7 minutes, flip and cook for another 5 minutes. Of duck breast will mytopics fat, we need it for orange sauce

Shift Breasts on foil, sprinkle with paprika, wrap in foil and send in the oven for 15 minutes.

The water boiled, put into it a bag of Jasmine rice. It will cook 15 minutes, or as many as will be prepared the breast in the oven.

And meanwhile, prepare orange sauce. From oranges to squeeze the juice

In a pan with duck fat, add the brown sugar and put on fire

Stirring occasionally, wait until the sugar has melted, caramelized, and then remove the pan from the heat and pour in the orange juice. The caramel will harden, but after returning to medium heat, melt again. After connection of caramel with the juice cook the sauce for another 5 minutes, then thicken it with 1 tsp cornstarch, dissolved in a dessert spoon of cold water and remove from heat. Try. You might want sauce, salt or pepper.

By this time is ready and breast, and rice. Bags pry with a fork, allow to drain water and cut to the side, releasing the contents.