Refrigerate for at least 1. Add duck cover with plastic wrap and marinate turning occasionally overnight in the.
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Put the breasts skin-side down in a cold frying pan and slowly heat the pan.
Duck breast marinade. Marinate the breasts for at least 20 minutes or up to 2. Place the duck breast in the marinade skin side up cover and marinade in the refrigerator overnight. Seal bag and mix again.
First we need to marinate the duck breasts in a simple orange juice soy ginger marinade that will help remove that deep gamey flavor. Season well then set aside to bring the meat to room temperature. In a bowl large enough to fit the breast snugly mix the marinade ingredients add the garlic cloves and whole rosemary sprigs.
A knob of butter. Remove the duck breast from the marinade pat dry and transfer skin side down into a heavy pan better if cast iron. Mix well and add duck breasts.
In a large freezer bag combine wine chili oil Worcestershire sauce soy sauce orange juice and orange rind. In medium bowl combine oil vinegar chopped garlic 1 sprig thyme 1 sprig rosemary salt and pepper. Score the duck breasts with a criss-cross pattern or parallel cuts through the skin being careful not to cut all the way to the flesh.
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