For the Cranberry Sauce

• We start by cooking, in a small pot, the juice of the two oranges, the white wine, and the cranberries, over medium heat. Cook for about 15 minutes.
• Add the sugar and mix well. Cook again for about 20 minutes, stirring occasionally.
• After this time, season with salt and pepper, and the sauce is ready. We can serve it like this, with the whole cranberries, or grind it until we get a homogeneous sauce. To your taste.
• We begin by preheating the oven to 250ºC.

  Cut the skin of the magret with a sharp knife, making cuts every 2 or 3 cm in both directions (as if it were the grid of a notebook). Season with salt and pepper on both sides and paint the meat (not the skin) with oil.
• Place the duck breast on the oven rack with the skin side up. Just below put the oven tray with an ovenproof dish, to collect all the juices that fall.
• Once the oven is preheated, we are going to bake for 5 minutes; we turn it over and leave it for 5 more minutes. And finally, we turn it over again, so that the skin is again facing upwards, and we leave it for another 5 minutes. The last two minutes, with the grill on.
• Serve the magret cut into fillets, and drizzle a little cranberry sauce over the meat on each plate. Now you have ready a great dish of duck breast with cranberry sauce.