Preheat the oven to 220°C (200°C fan).

Score the skin of the duck breasts in a crosshatch pattern and season with salt.

Place the duck breasts skin-side down in a cold, dry skillet and turn the heat to medium.

Cook until the skin is crispy, about 6-8 minutes. Then flip and cook for an additional 3-4 minutes.

Transfer the duck breasts to a roasting pan and finish cooking in the oven for about 10 minutes, or until they reach your desired doneness.

While the duck is finishing, use the same skillet to add the juice and zest of the orange, mustard, honey, and tarragon. Stir well to combine and let it simmer for a few minutes.

Reheat the lentils according to package instructions.

Serve the lentils with chicory on the side.

Slice the duck and serve it over the lentils, drizzled with the orange sauce and garnished with extra tarragon.