Pan seared Duck Breast with Orange Chipolte Glaze
1 8 oz. duck breast
1/2 cup orange juice
1/2 lime squeezed
1 Tablespoon orange marmalade
1/2 tsp. chipolte peppers chopped
Pinch of cinnamon
In a hot skillet, place the duck breast skin side down.
Let it cook on a medium-high flame for about 10 minutes.
Turn breast over and continue cooking on the other side until the internal temperature reaches 130 degrees.
Remove from skillet and let rest.
Place the orange juice, lime juice, marmalade, and the cinnamon in the skillet.
Stir while scraping the bits off the bottom of the skillet.
Bring to a boil and pour over duck breast.