Score the duck skin and rub the seasoning powder all over. Heat a non-stick pan over medium-low heat, add a little olive oil, and once hot, place the duck breast skin-side down. Add butter and rosemary for aroma. Sear until the skin is golden and crispy, then flip and sear to medium-rare or slightly pink for tender meat. Let the duck breast rest for about 5 minutes before slicing.

Using the same pan, if there's too much duck fat, remove it until about a tablespoon remains. Sauté the red onion until soft, then add orange zest and sauté until fragrant. Add orange juice and cranberry juice, season with salt and pepper, and add orange slices. Gradually stir in the cornstarch mixture until slightly thickened, but not too thick.

Boil asparagus and broccoli with a little salt. Slice the duck breast and arrange it on a plate with the vegetables. Pour the sauce over the duck breast as desired.