Rinse the duck breasts and pat them dry with paper towels.
Score the fat in crisscross patterns but don't cut all the way through to the meat.
Grate a few strips of zest off one of the oranges, then peel the same orange and cut it into slices.
Discard the pips.
Squeeze the juice out of the other 2 oranges.
Heat a little oil in a pan over a moderately high heat and put the duck breasts skin side down in there.
Cook it for 8 minutes then flip over and pour the Grand Marnier over them.
Cook for 5 minutes.
Take the duck breasts out of the pan and grind some salt and pepper over them.
Keep them warm.
Stir the cream into the orange juice.
Add the balsamic vinegar and bouillon.
Cook for 5 minutes, then stir in the orange zest strips.
Add salt and pepper to taste.
Slice the duck breasts.
Serve the sauce over the duck breasts.
You can add some orange strips and a sprig of herbs for garnish if you want.
