Start with the sauce. Fresh orange juice is nice, but a good quality bottle can do the trick. Grate 1 cm of fresh ginger. Boil 1/2 liter in a saucepan with the ginger and 2 tbsp caster sugar till more then half has evaporated. Add 1/2 liter of chicken stock and reduce till thick and almost sticky.
Cut through the fat (not the meat!) of a duck-breast in diagonal lines, 1 cm apart. Repeat that crosswise.
Heat a saucepan , dry, and put the breast fatside down in the pan on a medium heat. The fat should brown and become crispy but not burn. This will take 12 mins. . Pour away the fat that melts from time to time. Then turn the breast around and brown for another 4 mins. Drain on kitchenpaper and season with salt and pepper. Keep warm in alufoil and rest for 10 mins to avoid the blood coming out after slicing. The meat should be still reddish.
Warm the sauce. I served it with some gratin dauphinois we still had in the freezer and some carrots, peas and beetroot. Sliced the duck and decorated with fresh orange-parts