Richard’s Sauteed Duck Breast
Makes 4 servings
Skin and filet breast of four ducks
Season breast lightly with Tony’s and garlic powder
In a heavy skillet, pour a thin layer of olive oil and one tablespoon of butter. Sauté (over medium heat) two finely chopped pods of garlic and finely chopped tops of 2 or 3 shallots until soft and slightly browned (about 3 minutes).
Turn heat to medium-high and sauté duck breast approximately 1 to 1½ minutes on each side (time depends on thickness of filets). Breast should be cooked to medium rare.
Remove breast from pan and sit on serving plate.
Deglaze pan with ¼ cup of red wine and 2 tablespoons of orange marmalade (or raspberry if you prefer).
Pour hot sauce over ducks and garnish plate with thin orange slices and parsley.