Trim the breast and streak the skin. Add salt and pepper.
Cook the breast starting with the skin, then turn it over halfway
through cooking.
Add the mushrooms cut into four.
Deglaze with the Cointreau® and flame it.
Reduce slightly and add the orange juice then reduce by half.
Take out the duck breast and get rid of the melted fat.
Slice the duck breast thinly.
Make a nice, shiny, syrupy sauce with the butter.
Remove the orange supremes for decoration.

Place the slices of duck breast on a plate.
Arrange a few supremes and mushrooms.
Cover with Cointreau® sauce.