Steps
1. Preheat the oven to 400°F (200°C).
2. Score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat.
3. Season the duck breast with salt and pepper.
4. Place the duck breast, skin side down, in a cold, oven-safe skillet. Turn the heat to medium-low and cook for 6-8 minutes, until the skin is crispy and golden. Flip the duck breast and cook for another 2 minutes.
5. Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the duck breast reaches an internal temperature of 135°F (57°C) for medium-rare.
6. While the duck is roasting, prepare the orange glaze. In a small saucepan, combine the orange marmalade, soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Cook over medium heat, stirring occasionally, until the glaze thickens slightly, about 5 minutes.
7. Remove the duck breast from the oven and let it rest for 5 minutes. Slice the duck breast diagonally into thin pieces.
8. Serve the sliced duck breast with the orange glaze drizzled on top. Enjoy!