Peel and divide the orange into segments, then squeeze out the juice. Wash the meat, dab it dry and make several small cuts in the skin. Season with salt and pepper. Place the meat fatty side down into a cold, non-stick pan and heat. First fry on the skin side for 4-5 minutes, then continue frying for approx. 1 minute on the meat side. Season the meat and place it on a roasting tray. Cook to "medium" in a preheated oven (electric: 175 °C / fan oven: 150 °C / gas: level 2) for 10–12 minutes. Cut the onion into wedges. Pour red wine, orange juice and stock onto the juice in the pan, and season with cardamom, cinnamon, allspice, pepper and salt. Add the onion wedges and leave the sauce to simmer for approx. 5 minutes. Wash the thyme. Pluck the leaves off 4 stems and chop them coarse. Stir Darbo elder & plum jam into the sauce and season. Stir 2 tablespoons of water and starch to a smooth consistency to bind the sauce, then bring to the boil again. Add the orange segments and thyme, and simmer for approx. 1 minute. Take the duck breasts out of the oven, cover with aluminium foil and leave them to stand. Heat oil in a pan. Fry the finger dumplings to a golden brown colour in the pan, and season with salt and pepper. Cut the duck breasts into slices. Serve on plates and garnish with the rest of the thyme.