Glazed duck breast with port-orange sauce

Preparation

1. Score the skin of the duck breasts in a crosshatch pattern and season with salt and pepper.
2. Sear on the skin side until golden brown, then briefly on the flesh side for 2 minutes.
3. Preheat the oven to 180°C and roast for 9 minutes. Let rest under aluminum foil for the same amount of time.
4. Finely chop the shallots and sauté in butter. Add the brown sugar, cook briefly, then deglaze with vinegar, mandarin liqueur, and port. Flambé to remove the alcohol.
5. Add the orange juice, the fresh juice of 2 oranges, and the brown stock.
6. Reduce by half until the sauce thickens. Season with salt and pepper.
7. Prepare the Mango Tango as indicated on the packaging.
8. Cut segments from the remaining oranges and add them to the sauce.
9. Place some Mango Tango on a plate, arrange slices of duck breast, and pour over the orange sauce.