First grate the orange peel and add it to the juice of the orange juice.
Make incisions on the duck's skin.

Heat a non-stick pan, then toast the meat over medium heat first on the skin side and then on the other side, about 5 minutes per side, so that it becomes crispy.
Brush with the honey, then blend with the Cointreau, then turn again, add salt (and, if you like, pepper) and add the orange.

Let the sauce shrink over a high heat, then cover and let stand for a couple of minutes.

The orange duck is ready: serve with the cooking sauce and decorate with a few slices of fresh orange.

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