Preheat the oven to 150C fan forced or 170C conventional.
Gently heat the orange juice in a small pan and add the all spice, orange zest and seasoning. Do not bring the juice to the boil.
Cover each duck breast with the mixture and place in a baking tray in the oven to cook for 45 minutes.
Serve with steamed bok choy and Tibetan cous cous (see recipe list).
Note: Stripping the duck breast of skin, strips a significant 8 grams of saturated fat and over 1000 extra kilojoules from the portion.
Makes 4 servings