Preheat the oven to 190°C (375°F).
Using a knife, score the skin of the duck breasts in a crisscross pattern, taking care not to cut into the meat. Salt and pepper the duck breasts.
In a large ovenproof skillet, sear the breasts, skin side down, for 2 to 3 minutes over medium-high heat. Turn the breasts over and continue cooking for another 2 minutes.
Turn the breasts over again and brush with 30 ml (2 tbsp) of marmalade.
Transfer the skillet to the oven and bake for 7 to 8 minutes.
Remove from the oven and transfer the breasts to a cutting board. Cover with foil and let stand for 5 minutes before slicing.
Meanwhile, melt the butter over medium heat in a small saucepan. Sprinkle with flour and cook for 2 to 3 minutes. Stir in the rest of the marmalade, the citrus liqueur and the chicken broth while whisking. Bring to a boil. Add salt and pepper. Simmer 2 to 3 minutes, until thickened.
Slice the breasts and serve with the sauce.
Pan-fried pepper and edamame
In a skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Add 1 chopped onion and 1 diced pepper, and sauté for 3 to 4 minutes. Add 15 ml (1 tbsp) chopped garlic and 375 ml (1½ cups) edamame. Continue cooking for 2 minutes. Add 30 ml (2 tbsp) chopped shallots, 15 ml (1 tbsp) soy sauce, 10 ml (2 tsp) toasted sesame seeds, 5 ml (1 tsp) honey and 2.5 ml (½ tsp) of sambal oelek. Season with salt and simmer for 1 minute.
Recipe developed by Pratico-pratiques.com
