Orange Marinated Duck Breast

This is a simple and mouth-watering meal that will surprise your guests. You can start it the night before. Serve with green beans and a nice crusty bread.

- 4 duck breast halves (up to 1 pound each)
- Zest and juice of one orange
- ¼ cup soy sauce
- ¼ cup olive oil
- 2 tablespoons white Balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon chili powder
- Salt and freshly ground pepper
- 1 jar SchoolHouse Kitchen^® Squadrilla Chutney

Score the duck skin in a cross-hatch pattern.

Put orange zest and juice, soy sauce, oil, vinegar, honey, chili powder, salt, and pepper into a large zip-lock bag; mix together then add the duck to the bag. Let the duck marinate in the refrigerator overnight.

When ready to cook, remove the duck from the marinade (saving the marinade) and dry with a paper towel. Season with more salt and pepper. Sauté the duck breasts in a very large pan over fairly high heat, skin side down until the fat is rendered. Pour off fat, and turn heat down. Continue to cook for about 20 minutes more until the skin turns brown. If a lot more fat accumulates, pour it off, cover and cook until the internal temperature reaches 150ºF. Remove the duck to a cutting board with a well, and let rest about 5 minutes.

In the meantime, deglaze the pan with a little water. Add the marinade to the pan; cook for a few minutes and reduce somewhat. Add to the pan any juices that have accumulated on the cutting board. Strain the juices into a bowl and return to the pan; add the jar of Squadrilla Chutney, and keep warm.

Slice the duck thinly (across the grain). Place sauce on and around each serving.

Serves 4