Carefully make cross hatch cuts only into the skin of the duck breast. You do not want to cut through to the meat.
Combine rosemary, salt, and pepper. Season the skin of the breast with this mixture. Wrap and refrigerate overnight.
Remove duck from cooler and brush off salt cure mixture.
In a sauté pan over medium heat place duck skin side down to render the fat out of the skin and crisp the skin. Once skin is golden in color and crispy. Pour off excess rendered duck fat and turn meat side down to cook for 1-2 minutes to medium rare temperature. Rest duck for 1-2 minutes after removing from pan and before carving.
In a saucepan add sugar, water, cayenne, salt, pepper, and triple sec. Simmer for 4 minutes. Fold in strawberries, orange supreme, and parsley. Slice duck breasts and place on a plate then top with sauce.
