Instructions

1. 1
   Score skin of duck in a diamond pattern. Brush with olive oil, and sprinkle both sides liberally with salt and freshly ground black pepper. Set aside.
2. 2
   Grill duck breasts over medium high heat, covered, 4–5 minutes, brushing with marmalade every 1 ½ minutes.
3. 3
   Flip and cook for another 3–4 minutes, brushing every 1 minute, for medium-rare.
4. 4
   Remove to a plate and cover with aluminum foil. Let rest 10 minutes before serving.