Duck breast and orange marmalade recipes

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Roasted duck breast with orange marmalade

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Expose and cut out the wishbone. This makes the duck easier to carve once cooked. A butcher can do this for you. Lightly score the skin on the duck all over, and make a deep cut from inside the body into each leg. Season the duck well. Heat an ovenproof frying pan over a low heat.
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Luv-a-Duck Recipes

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