Duck fillet in honey sauce

1. Take the duck fillet, that is, the brisket, wash it well and dry it slightly. We put it on a cutting board and make several incisions on the skin with a sharp knife, trying not to touch the meat itself. For flavor, sprinkle with dry spices (black pepper and basil are good), salt to taste.
2. We put a frying pan with a thick bottom on the fire. Pour vegetable oil, if desired, you can use olive oil. As the pan warms up well, we spread the meat on the skin. As soon as a beautiful, toasted crust begins to form, we turn it over to the other side. It is easy to check readiness, if we prick the meat and the sukrovitsa does not flow out, then it is ready.
3. While the fillet is being prepared, we will prepare the sauce. Pour dry wine into a saucepan, add orange juice and grated orange zest. We spread the washed berries, you can use any with sourness, I like cranberries more. Boil the sauce to half and add honey, as soon as it dissolves, turn off the sauce.
4. Cut the fillet into portions with a sharp knife, spread it on a beautiful dish and pour honey - orange sauce. Decorate with herbs and serve to the table.