Duck Breast with Citrus and Rosemary Marmalade
- • Duck breasts, as many as needed
- Vasse Virgin Citrus and Rosemary Marmalade
Trim the duck breasts and then use the knife to score the skin in a criss-cross pattern. Place each breast in a hot pan skin side down, and cook until well coloured.
Turn each breast over and spread the marmalade across the skin. Finish cooking the breasts in the oven. The marmalade will crispen the skin beautifully, just be sure to not overcook the duck. Serve on either a creamy mash or a bed of wilted greens with a little jus from the pan. Enjoy!