Put a finger`s breadth of water in a very heat-resistant pan and place the duck breast with the skin side down in the water-filled pan. Heat the pan. The water evaporates and the duck can now be fried in its own fat.
Fry the skin side until crispy brown, then turn and fry the other side until brown. Take the duck breast out of the pan and leave to rest in aluminum foil. So it is still nice and pink on the inside when the sauce is ready.
Drain most of the fat, the amount will vary depending on the fat content of the duck breast. Deglaze the roast with the juice. Peel the mandarins. Their skin is so tender that you can fillet it, but you don`t have to. Let something reduce. Finally stir in the cranberries and sour cream.
This goes well with croquettes, for example, but also ciabatta and salad and or fine red cabbage.
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