Duck à l'Orange

Ingredients

• 4 ea. (28–32 ounces / 800–920 g) boneless duck breasts
• Olive oil
• Salt
• Freshly-ground black pepper
• Orange marmalade

Method

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 ½ minutes.
3. Flip and cook for another 3–4 minutes, brushing every 1 minute, for medium-rare.
4. Remove to a plate and cover with aluminum foil. Let rest 10 minutes before serving.