Preheat the oven to 220°C.

Slice 4 thin rings from one of the oranges and set aside. Squeeze the juice from the remaining oranges and mix with the Splenda Granulated, the garlic, the balsamic vinegar and the orange liqueur.

Make 3-4 slashes in the skin of each breast, place in a non-metallic bowl and pour over the marinade. Cover and leave to marinate at room temperature for 20 minutes.

Heat a frying pan until hot. Remove the duck from the marinade, add to the pan and sear for 2-3 minutes until golden on both sides. Place in a small roasting tin and cook for 10 minutes until the skin is crisp. Remove from the oven and set aside in a warm place to rest.

Add any meat juices to a small frying pan with the reserved marinade and orange slices and simmer gently for 5 minutes. Add the duck breast and cook for a further 2 minutes. Remove the meat, slice and serve with the jus.

Tip
Serve with mashed potato and steamed vegetables.