Pre warmth broiler to 180°C, Fan 160°C, Gas Mark 4
Score the skin of the duck bosoms and wipe off.
Strip and portion one of the oranges and zing the other orange and crush the juice out. Put both away.
Spot a container onto a low to medium warmth, season the duck with salt and spot into the skillet with no oil and cook for 6-8 minutes or until the skin is fresh and brilliant. Pour off any abundance fat as you cook. Flip the bosom over and seal the meat for 30 seconds.
Spot in a heating plate skin side up and place in the broiler for 4 minutes.
In the interim spot the skillet back onto warmth and include the nectar, squeezed orange and zing, garlic and a large portion of the thyme. Decrease the sauce significantly. Include the potatoes and the orange sections and keep on stewing until freely tacky. Put away.
In the mean time eliminate the duck from the broiler and coating the skin liberally with a portion of the dish combination. Get back to the broiler for a 2-3 minutes on the off chance that you like it uncommon (cook for a couple of moments on the off chance that you lean toward it medium to very much done), take out and permit to rest for somewhere around 5 minutes.
At the point when you are prepared to eat, bring the skillet up to warm, partition the sauce and potatoes onto 2 plates. Cut the duck bosom into 5 or 6 pieces and spot on top, sprinkle over the leftover thyme leaves.
