Duck Breasts With Wine & Marmalade Sauce

1. 1

   Sprinkle duck breasts generously with seasoning.

2. 2

   Dredge in flour that has been seasoned with salt and pepper; shake off excess and allow to stand at room temperature.

3. 3

   Fry the bacon until very crisp; remove to paper towels and drain.

4. 4

   Saute onions in hot bacon grease until limp; remove and set aside.

5. 5

   Fry floured duck breasts in hot fat, turning once, until golden brown.

6. 6

   Mix wine and marmalade until thoroughly combined.

7. 7

   Crumble bacon and add along with the onions to the sauce.

8. 8

   Stir well.

9. 9

   Pour the sauce over the duck breasts; cover and reduce heat to medium.

10. 10

    Allow to simmer for 3 to 5 minutes.

11. 11

    Do NOT overcook the breasts; they should still be pink in the center for best flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.