Score the duck skin in diagonals with a sharp knife.

Place duck breasts in a marinade of orange juice, orange zest, and minced ginger for about an hour.

Segment the oranges, removing all skin and pith.

Mix oranges with thinly sliced red onion and any accumulated juice. Allow to steep.

Heat a dry frying pan over medium-high heat.

Place the duck breasts in the pan, skin side down.

Cook for around fifteen minutes, turning occasionally, until the duck is cooked to your liking.

Remove duck from pan and let it rest for about 10 minutes.

Arrange the orange and onion salad on a plate.

Slice the duck breast.

Arrange the sliced duck on top of the salad.

Sprinkle with sea salt and fresh parsley.