1. Score the fat, season with salt. Pan-fry fat-side down for 6–8 minutes until caramelized, then flesh-side down for 3–4 minutes (depending on desired doneness). Let rest for 5 minutes.

   
   

2. Deglaze the pan with the orange juice, then stir in the butter off the heat. Add the ground voatsiperifery at the end and emulsify.

   
   

3. Slice the duck breast and coat with lemon-voatsiperifery butter.

Tip : the delicate white voatsiperifery enhances the duck fat without overpowering it.