Duck is a fabulous protein rich variation from everyday chicken. Its so succulent! This recipe has just the right orange taste without overpowering the duck. For a pretty variation, slice the finished breasts on an angle and serve it to friends for a very special presentation!
Preheat the oven to 350°F
-Score the duck skin and season well with salt and pepper.
-Place the duck breast skin-side down in a medium-hot skillet (no oil is needed because the duck skin fat will render).
-Cook for around 5-6 minutes until the skin is crispy and browned.
-Cook the other side for 1-2 minutes to brown all sides of the breast.
-Place the breast in the oven for 5-6 minutes. Do not overcook. It should be pink in the middle.
-Using the duck fat from the pan, add in the 4 orange slices and grill on med-high heat for a few minutes. Set aside for garnish.
-Add the onions to the oily pan and cook until caramelized. Add in a little butter if necessary.
-Add in orange juice and chicken stock. Cook 2-3 minutes on med-high heat.
-Whisk the arrowroot with 3-4 Tablespoons of cold water. Add to the sauce and cook to thicken.
-Add in the marmalade.
Serve the duck with the sauce and garnish with the grilled orange garnishes and parsley.
Note: I typically use all organic ingredients.