Score duck fat, making a grid shape along the fat, taking care to not cut through to the duck meat. Season well with salt and pepper.

Place duck, fat side down, in cold pan. Pan must absolutely be cold - do not preheat.

Let fat reduce and crisp on medium-high heat, about 15-18 minutes, until golden brown and crispy.

Flip duck breast and cook through to medium rare, another 4-5 minutes.

Rest duck for at least 10 minutes, skin side up. Drain fat, but do not discard - save for frying potatoes later!

While duck is resting, combine wine, stock, juice from 1 orange, and honey in pan, scraping up any browned bits. Bring to a boil, then reduce, stirring occasionally, until thickened and reduced, about 5 minutes.

Slice duck in thin slices and top with orange sauce.

Serve and enjoy!