Easy Orange Duck

November 13, 2020November 13, 2020 Saurav Arora 0 Comments cooking a whole duck recipes, duck dishes recipes, duck egg recipes, duck egg recipes baking, duck egg recipes chinese, duck egg recipes kerala style, duck eggs recipes jamie oliver, duck recipes air fryer, duck recipes allrecipes, duck recipes appetizers, duck recipes asian, duck recipes asian style, duck recipes assamese style, duck recipes australia, duck recipes balsamic vinegar, duck recipes bbc, duck recipes bbq, duck recipes big green egg, duck recipes blueberry sauce, duck recipes bon appetit, duck recipes breast, duck recipes breast jamie oliver, duck recipes cherry sauce, duck recipes chinese, duck recipes chinese style, duck recipes christmas, duck recipes confit, duck recipes crispy, duck recipes crock pot, duck recipes curry, duck recipes delia, duck recipes delicious, duck recipes dinner, duck recipes dinner party, duck recipes duck commander, duck recipes ducks unlimited, duck recipes dutch oven, duck recipes easy, duck recipes fine dining, duck recipes food and wine, duck recipes for thanksgiving, duck recipes for the grill, duck recipes french, duck recipes grill, duck recipes oven, duck recipes serious eats, duck recipes slow cooker, luv a duck breast recipes, luv a duck recipes, smoking a whole duck recipes

Ingredients

1 (12 ounce) jar orange marmalade
4 duck breast halves
2 cloves garlic, minced
1 small yellow onion, sliced
1 small orange, sliced

Directions

Preheat an oven to 475 degrees F (245 degrees C). Grease a 1 1/2 quart glass baking dish with a lid.

Spread about 1/4 cup of marmalade in the bottom of the prepared baking dish. Set the duck breasts in the dish on the marmalade.

Poke holes all over the breasts with a fork, and spread a layer of marmalade (about 1 tablespoon for each) over the duck breasts. Sprinkle the garlic over the top of the duck meat. Spread the onion and orange slices around the duck breasts in the dish.

Cover the dish, and bake in the preheated oven until the duck breasts measure 100 degrees F (38 degrees C) when measured with an instant-read meat thermometer, about 15 minutes. Remove the lid, spread about 1 more tablespoon of marmalade over each breast, and return to the oven, uncovered. Bake until the meat is medium rare (145 degrees F (63 degrees C).

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