My Breasts, dry with paper towels.

Put the pan on the fire, pour a tablespoon of sunflower oil without smell. While the pan heats up, cut the skin over the Breasts to the meat (well, it's a classic, I do not teach you), salt and pepper and put on a heated pan skin down.

While Breasts are roasting, take the orange and grate the zest from it.

Don't forget about the Breasts. When the skin is Golden brown (about 8-12 minutes, depending on stove and pan), turn the breast on the flesh side, cover with a lid and stir-fry for about 10 minutes.

While Breasts are roasting, squeeze the juice from "naked" orange, peeled the second orange and cut into slices, removing the seeds; chili pepper remove seeds and cut into small pieces. Here do not overdo it. Who likes, sharpness. Mix everything in one bowl, add a tablespoon of honey and soy sauce. Here is all to your taste. Who adds grated ginger :)

Don't forget about the Breasts. Check them as ordinary meat when frying. To pierce with a knife. Juice white finish. Take out and cut into thin slices across the grain. Duck - very tender meat. Most importantly, do not overdry. If there is a little blood - not scary. Duck and beef can be blood. If you are afraid - you can cut pieces to put back in the pan and slightly roast to the point.

When I removed the Breasts from the pan, leave to evaporate fat for 5-10 minutes, depending on the amount of fat remaining from a roasted breast. When fat will thicken slightly, pour in the orange mixture. Stir and fry for another 5 minutes. Pour into a gravy boat.

That's all. All ingredients are hot. Pour the hot sauce over the duck, decorate with greens and forward. For a side dish very well suited rice or horns (pasta). Cold also very tasty. (Right platter for guests, left - for me.)