Take the two breasts and season them lightly with a mixture of some fresh orange juice, some salt and fresh pepper and the olive oil. Let them marinate for a 1-5 hrs in the refrigerator
Thereafter pat them dry
Take a skillet and place the duck breasts skin side down at low heat in the pan. The low heat will start to render the duck fat coming out of the skin and will eventually provide for a nice crispy skin. Once sufficient fat has come out, turn the breast now meat side down and continue frying for a few minutes. Check the crispy ness of the skin side. If not developed enough after a few minutes turn the breast on their skin again and continue to slowly fry until the skin is crisp.
The duck breasts may be rare, but not raw. If you like them more done, increase the skillet frying time after the skin is crisp. The marinade upfront will provide the cook more slack as the well done meat will still be juicy
Let the duck breasts, skin side up, rest for 10 minutes under foil (I use a wooden cutting board such as to insulate the breast somewhat and is also easy for cutting them later) and meanwhile make the sauce in the same pan as where the breasts were fried
After 10 minutes, cut the breasts in 6 mm slices and serve them skin side up with the sauce poured over on top.