Remove the fillets from the duck breasts, and use in another recipe. With a sharp knife, make a deep pocket in each duck breast to hold the stuffing, taking care not to pierce the flesh around the edges. Score the duck skin quite deeply, diagonally and across. This will help the fat to drain away as the meat cooks. Mix the grated orange zest with half of the orange juice, the marmalade and liqueur. Brush the duck breasts with this mixture. Mix the stuffing ingredients with the rest of the orange juice and spoon into the pockets in the duck breasts. Brush the meat with more of the basting liquid, and arrange the duck breasts on a wire rack in a roasting tin. Roast towards the top of a preheated oven at 220°C / 425°F / Mark 7 for 12–15 minutes, depending on the thickness of the meat and how well done you like it. Brush the meat twice during cooking with the orange mixture. Remove from the oven, and allow the meat to rest in a warm place for 5–10 minutes. Serve with a watercress salad and plain boiled or steamed potatoes in their jackets.
© 1995 Frances Bissell. All rights reserved.