Trim excess fat from duck breast and score skin to allow fat to drain and help skin brown. Pat duck dry and season with salt. Heat a heavy ovenproof skillet over high heat until very hot. Put duck, skin side down, in a hot skillet and reduce heat to moderate. Cook duck 20 minutes, or untilskin is crisp and mahogany-colored. Pour off all fat from skillet. Transfer skillet to oven and roast duck 10 minutes. Transfer duck to cutting board and let stand 15 minutes.
While duck is standing, to meat juices in skillet add 2 tablespoons chopped shallot. Cook until soft. Add chicken stock, orange juice, and raspberry jam. Boil and reduce to 1/2 cup.
