Pan-Seared Duck Breast with Orange Glaze

Tender and succulent duck breast seared to perfection and served with a tangy orange glaze.

Steps

1. Score the skin of the duck breast in a crisscross pattern and season with salt and pepper. 2. Heat the vegetable oil in a skillet over medium-high heat. 3. Place the duck breast skin-side down in the skillet and cook for about 6-8 minutes, until the skin is crispy and golden brown. 4. Flip the duck breast and cook for another 3-4 minutes for medium-rare or longer for desired doneness. 5. Remove the duck breast from the skillet and let it rest for a few minutes. 6. In a small saucepan, combine orange marmalade, soy sauce, honey, orange juice, and orange zest. Heat over medium heat until the mixture is heated through. 7. If desired, mix cornstarch with a little water to create a slurry and add it to the sauce to thicken. 8. Slice the duck breast and serve it with the orange glaze drizzled on top. Garnish with fresh parsley.

- 1 duck breast - Salt and pepper - 1 tablespoon vegetable oil - 2 tablespoons orange marmalade - 1 tablespoon soy sauce - 1 tablespoon honey - 1 tablespoon orange juice - 1 teaspoon grated orange zest - 1 teaspoon cornstarch (optional) - Fresh parsley for garnish