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In a small saucepan, combine orange juice, chicken
broth, and orange
marmalade. Bring to a boil over high heat, and
then lower heat and
simmer for 15 minutes. Mix cornstarch with 2 tablespoons
orange juice
in a small bowl to make a slurry. Add slurry to
sauce and briefly
return to a boil. Keep warm until ready to serve.
While sauce is simmering, heat a grill or grill
pan to medium-high
heat. Sprinkle duck on both sides with paprika.
Grill on both sides
until medium-rare. Transfer duck to serving plates.
Pour warm sauce
over duck and serve.