Duck à l'Orange

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  • 4 (7-8 ounce) boneless duck breasts
  • Olive oil
  • Salt and freshly ground black pepper
  • Orange marmalade


  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.