Slow-Roasted Patuxent Mallard

• 4 (6-ounce) duck breasts
• 4 garlic cloves, chopped
• 1 tablespoon fresh thyme, chopped
• 2 teaspoons Chinese five spice
• 1 tablespoon orange zest
• 1/2 cup fresh orange juice

1. Use a sharp knife to score the skin of the duck breasts in a diamond pattern, being careful not to slice through the flesh. Place in a zip-top plastic bag with remaining ingredients. Refrigerate 2 hours or up to 4 hours.
2. Drain duck and pat dry with paper towels; discard marinade. Heat a large nonstick skillet over medium heat. Add duck, skin side down; cook 5 to 6 minutes or until skin is brown and fat begins to render. Increase heat to medium-high, flip duck, and cook 5 to 8 more minutes or until desired degree of doneness.
3. Transfer duck breasts to a cutting board, and let rest 5 minutes before slicing.

duck breasts, garlic, fresh thyme, spice, orange zest, orange juice

Taken from www.myrecipes.com/recipe/slow-roasted-patuxent-mallard (may not work)