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Duck Breasts With Wine & Marmalade Sauce

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“This is very simple, but it has big, big flavor for so few ingredients. I like to use wild ducks, but you can adapt it using domesticated ones as well. This recipe comes from a cookbook entitled "Variations & Improvisations" (complied by friends of public radio in Monroe, LA).”

Ingredients Nutrition


  1. Sprinkle duck breasts generously with seasoning.
  2. Dredge in flour that has been seasoned with salt and pepper; shake off excess and allow to stand at room temperature.
  3. Fry the bacon until very crisp; remove to paper towels and drain.
  4. Saute onions in hot bacon grease until limp; remove and set aside.
  5. Fry floured duck breasts in hot fat, turning once, until golden brown.
  6. Mix wine and marmalade until thoroughly combined.
  7. Crumble bacon and add along with the onions to the sauce.
  8. Stir well.
  9. Pour the sauce over the duck breasts; cover and reduce heat to medium.
  10. Allow to simmer for 3 to 5 minutes.
  11. Do NOT overcook the breasts; they should still be pink in the center for best flavor.

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