Marmalade and Grapefruit Duck Breast

Cook time 20 minutes
Servings 2


2 duck breasts, brought out of the fridge 30 minutes before cooking
3 tbs. orange marmalade
3 tbs. soy sauce
1 small grapefruit, segmented
1 orange, segmented

Marmalade and Grapefruit Duck Breast


Preheat the oven to 200C.

Score the duck skin with a criss-cross pattern and season the duck with salt and pepper. Heat a large pan over a low-medium heat and place the duck, skin side down into the pan. Start the cooking process on a low heat and gradually bring the heat up. Your aim is to render the fat and form a crispy golden skin. This will take 4-6 minutes. Drain excess fat. Now turn over and cook for a further 1-2 minutes.

Combine the marmalade with the soy sauce and pour into the pan, ensuring it is not poured onto the skin. Roast for 8 minutes.

Remove from the oven and allow the duck to rest on a plate. Place the pan back onto the heat and add the segments. Heat up for one minute.

Slice the duck and serve with crispy potatoes and the sauce.