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.