A while back I discovered that Whole Foods carries Bell & Evans frozen duck breast fillets, so I try to keep a few packages in the freezer for a quick yummy meal. Each box contains two fillets, and each fillet is in a vacuum-sealed pouch, which defrosts very quickly under warm running water. On nights when the kids have had pizza at a birthday party or whatever, Andy and I often make this:
Quick Duck à l'Orange
2 boneless duck breast fillets (defrosted, if frozen)
½ cup orange marmalade
¼ cup dry sherry
¼ cup water
Use a small knife to make shallow cuts in a crissross pattern into the skin of the duck breasts; season with salt and pepper. Place the duck skin side down in a large skillet and cook over medium-low heat until the skin is crisp, about 15 minutes. Pour off the fat and flip the duck. Add the marmalade, sherry, and water; cover and cook for 5 more minutes for medium-rare. Remove the duck and let the sauce thicken for another minute or two. Thinly slice the duck and pour the sauce over. Serve with rice to sop up the extra sauce.