Make a caramel and deglaze with grand manier, orange and lemon juice. Add the chicken jus and cook for another 10 minutes and strain.
Place the orange julienne in a small pot and cover with cold water. Bring slowly to a boil and strain. Cool down under cold running water.
Peel the remaining oranges with a sharp knife and remove the orange segments.
Heat up a pan and add a drizzle of olive oil. Place the duck breasts with the skin side down in the pan. Cook the duck for 5 minutes from each side.