- 2 duck breasts, skin on
- 1 teaspoon salt
- 1 cup orange marmalade
- 2-3 garlic cloves, minced
Garnish & Serving Ideas
- White or brown rice
- Diced green onion
- Orange wedges
- Lime wedges
- Sliced cucumbers
- Chopped cilantro
- Pat the skin of the duck breasts dry with a paper towel. Use a sharp knife to cut hash marks into the skin, making sure to not cut down into the meat. Season both sides of the duck breasts with salt.
- Lay the duck breasts (skin side down) in a large, cold skillet. Place over medium heat and allow the duck fat to render and get crispy for about 12-15 minutes. Flip and cook until the desired temperature is reached. 130 degrees for medium-rare and about 140 degrees for medium. Remove the duck from the pan and set it aside to rest.
- Remove all about 2 tablespoons of the duck fat from the pan. Add the orange marmalade and garlic into the pan and sauté on low heat until thickened and bubbly, about a few minutes.
- Nestle the duck breasts back into the sauce and spoon the glaze over the top.
- Serve the duck breasts sliced over a bed of rice with the glaze spooned over the top. Garnish with chopped green onion, cilantro, lime wedges, or orange wedges. Enjoy!
Patting the skin dry and cutting hash marks into it really allows the skin to get nice and crispy!
Starting the duck breasts off in a cold pan is also a very important step in getting a golden brown, crispy skin. It will also allow the duck fat to render properly and not seize up.
Cooking temperatures vary by personal preference. 140 degrees for a medium-done duck breast.
Easily customize these Sticky Orange Duck Bowls by the toppings chosen!