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1
Place dried apricots and orange juice in a saucepan and heat to boiling.
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2
Remove from heat, cover and let steep about 30 minutes.
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3
When cool, place in a blender and puree, adding more orange juice to thin the sauce if necessary.
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4
Return sauce to the saucepan and set aside.
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5
Preheat a ridged grill pan over medium-high heat.
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6
Cut fruit in half and remove pits.
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7
Brush cut sides with olive oil and place oil side down on the pan.
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8
Grill until fruit loosens easily, about 5 minutes, and turn a quarter turn to make cross-hatching grill marks.
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9
Grill until tender, about another 4 minutes.
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10
Turn over to rounded side and grill until tender throughout, about 4 minutes.
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11
Remove to a plate and keep warm.
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12
Preheat oven to 375 degrees.
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13
Place duck breast on a cutting board with meat sides down.
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14
Score fat side diagonally (through the fat but not through to the meat) with parallel lines 1/4 inch apart.
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15
Turn duck breast around and score it the opposite direction so that the surface is covered with little squares.
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16
Sprinkle the fat with the orange zest, salt and pepper and rub the mixture in well.
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17
Preheat a deep skillet over medium-low heat and add duck breasts, skin side down.
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18
Cook without turning until skin is crispy and golden brown and much of the fat has rendered, about 10 minutes.
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19
Place duck breasts on a baking sheet with meat sides down and bake until medium-rare, about 10 minutes.
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20
Heat sauce until simmering and pour enough of it over a platter to cover.
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21
Pour remaining sauce in a sauce boat.
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22
Thinly slice the duck on the bias and arrange the breasts with slices spread out on top of the sauce.
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23
Garnish with grilled fruit.
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24
Add extra sauce to taste.
