1. chop green pepper, boil with orange juice, honey and salt for 8 min.
2. score skin of duck breasts diagonally. Season meat with salt, season with pepper and sear on the skin side in a hot frying pan. Then roast in a 210 °C stove for 15 min, brushing once with the orange juice. Wrap in aluminum foil, rest for 10 min.
Cut onions into rings, sauté in the drippings until soft, mold over the top.
Delicious with: Gnocchi and caramelized oranges.
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