Cast-Iron-Seared Duck Breasts with Orange-Ginger Marmalade

Ingredients

• Duck

  • 6 skin-on breasts from 3 wild ducks, preferably larger ducks such as mallards, blacks, or pintails

  • 1 sprig fresh rosemary

  • 2 cloves garlic, crushed

  • 2 cups milk

  • 2 tbsp. honey

  • Kosher salt and black pepper, to taste

  • 5 tbsp. duck fat or peanut oil

  • 1 lb. duck foie gras, sliced into about 24 1/4-inch pieces (optional, but highly recommended)

• Orange-Ginger Marmalade

  • 4 oz. sweet orange marmalade

  • 1/8 cup water

  • 1/4 cup orange juice

  • 1 knob fresh ginger, peeled and minced

  • Kosher salt and black pepper, to taste

  • 3 tbsp. unsalted butter

• Bread

  • 1 loaf quality sourdough

  • 1/4 cup extra-virgin olive oil