Recipe (per serving):
– Melt the butter
– add the poultry stock
– add the orange juice
– add the honey and let it reduce to 1/3
– add pepper and salt to taste.
– score the fat and scin on the duck breast
– grill the duck breast
– mop it with the sauce
– let it come to temperature over indirect heat 60 deg Celcius

50 gr butter
200 ml poultry stock
juice of half an orange
2 tablespoons honey
pepper and salt