How to make
Wash and dry the fillet. Make rhombus cuts along the skin (not all the way down to the meat).
Sprinkle the fillet with 4 tbsp orange juice. Season with salt and pepper. Cover and leave the magret to marinate for 1 hour. Before putting it to cook, take it out to room temperature for about 30 min.
Heat a pan with a thick bottom and put the fillet with the skin facing down. Lower the stove temperature. Cook for 7 min., remove the grease and flip it over to bake on the other side for 5 min.
Transfer the fillet to a tray and bake in a preheated 360°F (180 °C) oven for another 10 min. Once ready, take the magret out and leave to rest for another 10 min. before cutting it.
Adapted from Culinary Elixir.
