How to make
Wash and dry the fillets. Make slits in the skin without reaching the meat.
Season the fillets with salt and black pepper. Sprinkle them with the juice of one orange.
Cover them with foil and let them marinate in the fridge for about an hour.
Heat a heavy-bottomed pan and sear the fillets skin side down for about 2-3 minutes.
Transfer them into a baking pan, add orange slices and put them in an oven heated to 390°F (200°C).
Bake for about 10 minutes.
Remove the fillets from the oven and leave them for about 7 minutes.
Heat the butter in a suitable cookware, add the wine, the starch and 1 tbsp. of orange juice. Thicken to the desired thickness.
Serve the duck magret with sauce.
