- 1/2 cup port
- 1/2 cup orange juice
- 1 tbsp soy sauce
- 1/2 tbsp lime juice
- 2 tbsp olive oil
- 2 boneless duck breasts, fat scored
- 3/4 cup chicken stock
- salt and pepper
- Combine the port, orange juice, soy sauce, lime, and olive oil. Add the duck and marinate 4 hours to overnight in the fridge.
- Remove the duck from the marinade and then pour the marinade into a saucepan. Add the chicken stock and then boil on medium heat for 30 minutes.
- Heat a large non-stick skillet. Add the duck skin side down and season it with salt and pepper. Cook the breasts on moderate for about 5 minutes, until the skin is crisp. Turn and cover for about 3 minutes.
- Transfer to a plate, cover with foil, and let rest for 5 minutes.
- Slice and serve with the sauce.