Cookbook: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

Procedure

 * 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.