Start by prepping the sauce.

In a medium saucepan, placed on med-high heat, place the sugar and let caramelised by gently stirring it with a fork From the edge to the center of the pan.

Once caramelised, remove the pan from the heat and add the shallots, the orange zest & juice, and the broth, all while still stirring the sauce.

Return it to medium heat, add the wine, and let to cook until reduced to a creamy sauce for 20-25 minutes.

While the sauce cooks, it’s time to prepare the duck.

Score the breast with a sharp knife, from both left and right, in a crosshatch pattern on both sided of the breast. Season with salt and pepper on both sides as well and leave to rest for a few minutes- this will allow the salt to be incorporated in the meat.

In a pan, drizzle some oil, and place on a medium heat. Place the duck with the skin side on first, and cook on each side for about 10 minutes until crispy.

Once ready serve with the sauce on the side.