Duck à l'Orange
Grilled duck breast glazed with orange marmalade is a quick way to get the sweet, sharp pairing of classic duck à l'orange without making a sauce. Scoring the skin in a diamond pattern helps the fat render over the fire, while the marmalade, brushed on every minute or so, builds a sticky, caramelized coating. A 10 minute rest under foil keeps the medium-rare meat juicy.
Instructions
Cut a diamond pattern into the skin of each duck breast, taking care to score the skin without cutting deep into the meat. Brush the breasts with olive oil and season both sides generously with salt and freshly ground black pepper. Set them aside while you heat the grill.
Heat a grill to medium high and lay the breasts on it skin side down. Close the lid and cook for 4 to 5 minutes, brushing with orange marmalade about every 1 1/2 minutes.
Turn the breasts over and cook for another 3 to 4 minutes with the lid closed, brushing with marmalade every minute. This timing gives medium-rare meat.
Move the duck to a plate and cover it loosely with aluminum foil. Let it rest for 10 minutes so the juices settle, then serve.
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