1. Preheat oven to 180 degrees C
  2. Place duck breasts on an oven tray skin side up.  Season well with Murray River Salt Flakes.  Bake for approx 15 minutes.  Remove from the oven and rest.
  3. To make butterbean smash:  whiz beans in a food processor with sour cream, chopped sage and orange zest.  Set aside.
  4. Add oil to the frypan.  Add shallots and cook for 2-3 minutes until softened.  Add port and cook until liquid has mostly evaporated.  Add orange juice and reduce by half, then stir in consommé and cook for a further minute.
  5. Add orange jelly or marmalade, season with salt and pepper and cook, stirring for about 3 minutes until well reduced.
  6. Place duck breast skin side down in a cold large non-stick fry pan.  Allow to cook for 5-6 minutes until crisp.  Turn and cook for another 3-4 minutes until the duck is cooked.
  7. Heat butterbeans gently, then place some on each plate.  Add duck and pour over the sauce.  Serve with green beans