1. Preheat the oven to 425°F (220°C). To make the sauce, peel the zest from 1 orange using a vegetable peeler. Cut the zest into short thin strips. Juice the oranges to make 1½ cups of juice. Combine the orange zest and juice with the rest of the sauce ingredients in a medium saucepan and bring to a boil, stirring. Simmer, stirring occasionally, for 12 minutes, or until lightly syrupy.

2. Trim the duck breasts of excess fat and lightly score the skin with a sharp knife. Season with salt and pepper and brush the skin with honey. Heat a large nonstick frying pan over medium-high heat. Add the duck breasts, skin side down, and cook until the skin is golden brown, about 4 minutes. Turn and cook until the flesh side is lightly browned, about 2 minutes more. Transfer the frying pan with the breast to the oven and bake for 6 minutes until the meat is still pink in the center when pierced with a sharp knife. Transfer to a carving board and let stand for 5 minutes.

3. Slice the duck and arrange the slices on dinner plates. Spoon the sauce over the duck then scatter the scallion strips on top. Serve at once.