Duck Breasts with Tarragon Orange Glaze

Lay the duck breasts on a cutting board and make diagonal slashes throught the skin.

(Do not pierce the flesh), season with salt and pepper.

Heat a heavy frying pan(without fat). And when it is hot, put the duck skin side down and cook for 10 minutes, turn them over and cook other side.

Remove most of the fat from the pan add the vinegar orange juice, marmalade and chopped tarragon and cook till reduced by half.

Spoon the sauce over the breast and serve.