Prepare a sugar syrup by mixing the sugar and white vinegar.
When the syrup forms, add the salt and pepper, veal stock and honey.
Once stirred together, add the juice of half a lemon, the squeezed oranges and the Houblon CHOUFFE®.
Let it slowly reduce. While it is reducing, cook the duck fillets on the skin side for 5 minutes on a high heat, turn them over and cook through on the flesh side.
Once cooked through, degrease and de-glaze the fillets with the sauce, without bringing to the boil; add the fresh coriander. Garnish with zesty orange slices, a plain potato or rice.