Zest the orange. You’ll need two textures — fine zest for garnish and larger pieces for cooking. Use a zester to get about half a teaspoonful of fine zest and a peeler to cut the remaining zest.

Squeeze the orange juice.

Peel and finely slice the ginger.

Heat a frying pan (a cast iron pan is best). When hot, lay the duck breast halves side by side, skin side down. The skin will render fat so there’s no need to add oil.

Cook over high heat until the skins are nicely browned, about three minutes. Flip to sear the opposite side, about two minutes.

Add the ginger and the large pieces of orange rind. Cook until fragrant, about a minute.

Pour in the white wine. Allow to boil, uncovered, for about three minutes.

Pour in the orange juice. Add the pineapple tidbits. Lower the heat, cover and braise for 12 to 14 minutes.

Scoop out the duck breast halves and pineapple tidbits, transfer to a plate and cover loosely. Allow to rest while you finish the sauce.

Boil the sauce until reduced to about four tablespoonfuls.

Take one duck breast half and slice thinly. Arrange on a plate. Do the same with the other half. Divide the pineapple tidbits and scatter beside or around the duck.

Spoon some sauce over the duck and pineapples.