Cookbook:Duck à l'Orange

Cookbook | Ingredients | Recipes



  1. Score skin of duck in a diamond pattern. Brush with olive oil and sprinkle both sides liberally with salt and freshly ground black pepper. Set aside.
  2. Grill duck breasts over medium high heat, covered, 4-5 minutes, brushing with marmalade every 1 1/2 minutes. Flip and cook for another 3-4 minutes, brushing every 1 minute, for medium-rare.
  3. Remove to a plate and cover with aluminum foil. Let rest 10 minutes before serving.