Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. This helps the fat render during cooking.

Season both sides of the duck breasts with sea salt and optional black pepper.

Place the duck breasts skin-side down in a cold skillet or pan. Turn the heat to medium high and cook for about 6-8 minutes, or until the skin is crispy and golden brown. Flip the breasts and cook for an additional 2-3 minutes for medium-rare or longer if desired.

Remove the duck breasts from the skillet and let them rest on a cutting board for a few minutes before slicing.

In the same skillet, add freshly squeezed orange juice and orange zest. Stir to deglaze the pan, scraping up any browned bits from the bottom.

If desired, add bone broth for added moisture and flavor.

Let the orange sauce simmer and reduce until it thickens to your desired consistency.

Slice the rested duck breasts into thin pieces.

Pour the orange sauce over the sliced duck breasts.

Serve the duck breast a l'orange hot, with the orange sauce drizzled over the slices.