Method

1. Zest all three oranges, then cut two of them in half, and juice them.
2. Cut off the top and bottom parts of the third orange and peel off the skin working in a "barrel shape."
3. Take a sharp knife and remove the segments by cutting alongside the thin white membranes.
4. Cut the skin of the duck breasts in a diamond shape making sure you do not cut through the flesh.
5. Season the duck with salt, pepper, and rosemary on both sides.
6. Place the duck in a clean cold pan on the stove(do not use a nonstick pan) and then turn on the heat to medium-low.
7. Allow the duck breasts to cook for 8 to 10 minutes whilepressing them down occasionally to prevent curling at the corners.
8. Once the skins are crispy and golden, flip the duck breasts over and cook for another 5-6 minutes or until the internal temperature reaches 75°C.
9. Remove the duck breasts, cover them with foil, then set them aside, and let them rest, while preparing the sauce.
10. Drain the fat from the pan and retain it for later use.
11. Return the pan to a high heat and add the butter.
12. Once the butter is melted, add the star anise, cloves, chicken stock, apple vinegar, honey, orange zest, and orange juice, while leaving two tablespoons aside for later use.
13. Reduce the sauce over a high heat by at least half.
14. While the sauce is reducing, mix the cornstarch with the orange juice and mix to formslurry.
15. Stir the cornstarch slurry with the sauce to slightly thicken it.
16. Add the orange segments and stir to slightly heat them.
17. In the serving plate, place the duck breasts and then add the resting juices to the sauce, top the duck with the sauce, and serve.