Clean the meat. Then, using a sharp knife, score the skin in a fine crosshatch pattern (do this very gently to avoid cutting into the meat).

Heat a pan well over medium heat. After a moment, place the duck breast skin-side down and sear for 7 minutes.

Then, flip the breast over and sear for another 5 minutes.

Transfer the seared duck breast (skin-side up) to a baking tray lined with parchment paper. Slice the washed and dried orange. Season the meat with salt and pepper to taste. Place the orange slices on top. Bake in a preheated oven at 180°C (350°F) for about 15-20 minutes.

Serve on a plate.