Duck with Orange Sauce

Step 1

Score the duck breast skin in a crosshatch pattern, then season both sides with the 1/2 tsp salt. Place skin-side down in a cold skillet and set over medium heat.

Step 2

Cook the duck skin-side down until the skin is deeply golden and crisp, about 8 minutes. Pour off excess fat as it renders, then flip and cook 3 minutes more for medium-rare.

Step 3

Remove the duck to a plate and pour off all but 1 tbsp of fat. Add the juice of 1 orange and the 3 tbsp marmalade, scraping up browned bits, and simmer until slightly thickened, about 2 minutes.

Step 4

Stir in the 1/2 cup chicken broth and 1 tbsp butter, and simmer until the sauce coats the back of a spoon, about 3 minutes. Season with salt to taste.

Step 5

Slice the duck thinly and serve with the sauce and the remaining orange, sliced into rounds.