Impress your guests with a beautifully-presented, slow-roasted Patuxent Mallard for an elegant dinner this holiday season.
4 (6-ounce) duck breasts
4 garlic cloves, chopped
1 tablespoon fresh thyme, chopped
2 teaspoons Chinese five spice
1 tablespoon orange zest
1/2 cup fresh orange juice
How to Make It
Use a sharp knife to score the skin of the duck breasts in a diamond pattern, being careful not to slice through the flesh. Place in a zip-top plastic bag with remaining ingredients. Refrigerate 2 hours or up to 4 hours.
Drain duck and pat dry with paper towels; discard marinade. Heat a large nonstick skillet over medium heat. Add duck, skin side down; cook 5 to 6 minutes or until skin is brown and fat begins to render. Increase heat to medium-high, flip duck, and cook 5 to 8 more minutes or until desired degree of doneness.
Transfer duck breasts to a cutting board, and let rest 5 minutes before slicing.