Zest all three oranges.
Cut two of the oranges in half and juice them.
Top and tail the final orange then place it on a cutting board and cut off the skin working in a "barrel shape".
Then take a sharp knife and remove the segments by cutting along side the thin white membranes.
Score the skin of the duck breasts in a diamond or cross hatch pattern making sure you do not go through the flesh.
Season the duck with salt and pepper on both sides.
Place the duck in clean cold pan on the hob, (do not use a nonstick pan).
Turn on the heat to a lwo-medium temperature.
Allow the duck to cook for 8-10 minutes pushing down occasionally to prevent curling at the corners.
When teh skin is crispy and golden flip over and cook for another 5-6 minutes or until the internal temperature reaches the required level of "doneness".
Remove the duck and set aside covered with foil and allow to rest for the time it takes to make the sauce.
Drain the fat from the pan (DO NOT THROW IT AWAY).
Return the pan to a high heat and add the butter.
When the butter is foaming and melted add the star anise, chicken stock, red wine vinegar, honey, orange zest and oraneg juice less keeping back 1-2 tablespoons.
Reduce the sauce over a high heat by at least half.
Whilst the sauce is reducing mix together the cornflour with the orange juice and mix to form a slurry.
Stir the cornflour slurry through the sauce to thicken slightly.
Add the orange segments, stir to heat slightly.
Finally carve the duck breast adding any resting juices to the sauce and serve topped with sauce.
