NO PHOTO
Ingredients
Servings
- boneless duck breast, 28–32 ounces / 800–920 g total; boneless4
- olive oil
- salt
- black pepper, freshly ground
- orange marmalade
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
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.
Grill duck breasts over medium high heat, covered, 4–5 minutes, brushing with marmalade every 1 ½ minutes.
Flip and cook for another 3–4 minutes, brushing every 1 minute, for medium-rare.
Remove to a plate and cover with aluminum foil. Let rest 10 minutes before serving.
Region evidence: Wikipedia/Wikidata — en.wikipedia “Duck à l'orange” → Wikidata Q16937041 (Duck à l'orange)
