Duck Magret with Orange Sauce

Ingredients

2		duck fillets with skin
—		black pepper, salt to taste, ground coriander
2		oranges
50 ml		white wine or rosé
30 g		butter
1 tsp	5 ml	natural starch
—		fig chutney (or jam of figs, blueberries, peaches, apricots, apples), for garnish

Wash and pat dry the fillets. Score the skin in a crosshatch without reaching the meat.
Sprinkle the fillets with 2 tbsp freshly squeezed orange juice. Sprinkle them with ground black pepper and ground coriander. Cover them and leave in the fridge to marinate for an hour.
Take the fillets out of the fridge and leave them at room temperature for 30 minutes.
Heat the oven to 200 degrees. Heat a heavy-bottomed non-stick pan. Place the two fillets skin-side down in the hot dry pan. Lower the heat to a lower setting. Sear the fillets for 5 minutes.
Pour off the fat, turn the fillets to sear on the other side for 3 minutes. Season with salt.
Transfer them to a baking dish and immediately place in the already heated oven for another 10 minutes. Take the dish out of the oven and let the fillets rest in it for 5 minutes.
Meanwhile, in a small saucepan bring the juice of 1 orange and the wine to a boil. Add the butter and wait for it to melt. To thicken, add the starch dissolved in 20 ml water. Stir constantly and let the sauce simmer no more than a minute. Season with salt to taste.
Slice each fillet on the diagonal — it is easier to follow the pattern of the skin. Arrange the fillet on a plate and drizzle with the orange sauce. Garnish on the side with fig chutney or a jam of your choice.