Sous vide the duck breasts with a bit of honey and salt at around 56C for about an hour to 90 minutes (sorry, but sous vide really is the path to tender duck breasts – if you can’t sous vide, then cook them however you like, to rare or medium rare). Let them cool down a little, then fry for a few minutes on each side to brown (if you’ve done the sous vide thing).
Let them rest for 5-10 minutes, slice into 1/4″ slices.
Thinly slice the fennel.
Peel the orange and break the segments into two or three chunks each.
Quickly stirfry the duck breasts for just a short while – 30 seconds or so. Add soy and honey. Throw in the orange chunks and sliced fennel and stirfry until the fennel has wilted slightly and the orange is warm (and the duck is still somewhat rare, so start with pretty rare duck!).
And then you’re done.
I suspect this would be improved with some sesame seeds stirfried just before the duck breasts, but I haven’t tried it yet.