Briefly rinse the duck breasts, dry with kitchen paper. Using a sharp kitchen knife, make a diamond-shaped incision in the fat skin (but do not cut into the meat).
Rinse an untreated orange hot, dry it and peel about a liter to 2 tbsp of peel so thinly that none of the white, bitter inner skin hangs on. Cut the peel into tender strips, set aside.
Squeeze two oranges, remove the peel from the third orange down to the flesh with a sharp kitchen knife, and cut the fillets from the light-colored separating skins with a kitchen knife. While doing this, collect the juice and add to the squeezed juice form.
Heat a frying pan with a little bit of oil strongly. Place the duck breasts in the frying pan, fat side down, and roast for 8 minutes.
Then turn to the other side and baste with Grand Marnier (be careful not to have an open flame nearby!) and roast for another 5 min.
Remove the duck breasts from the roasting pan, season with salt and season with pepper, wrap in aluminum foil and set aside.
Extinguish the pan juices with the orange juice. Pour on the whipped cream. Add the stock powder and Aceto balsamic vinegar and simmer for 5 minutes.
Add the orange fillets and peel strips to the sauce form, season strongly with salt and freshly ground pepper.
Take the duck breasts out of the foil, pour the escaped gravy into the sauce. Cut the meat away from the fat layer into slices.
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