A scrumptious duck dish with a tangy sauce


  • Duck breast with skin on  (1 per person)
  • Salt and pepper

Orange Marmalade Sauce

  • 1/3 cup orange marmalade
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon soy sauce (light)
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced




  • Lightly season the duck breasts with a little salt and freshly ground pepper.
  • Heat a pan well on a medium to high heat, place the breasts skin side down using no oil and cook for three minutes until the skin begins to brown.
  • Turn over and cook for another minute.
  • Place breasts into a hot oven 200C for eight minutes
  • When cooked, remove from the pan and rest the breasts for approximately five minutes. This will allow the juices to settle.
  • Meanwhile, in a small sauce pan over medium heat, combine orange marmalade, orange juice, soy sauce, mustard and garlic. Bring to a full boil, stirring constantly.
  • Lower heat and simmer three to four minutes. Serve with the duck.

Recipe by Lee Faulkner  |  Images by Andrew Coates