1. Let duck breasts stand at room temperature for 30 min.
2. Slice through fat in a crosshatch pattern, with cuts ½" apart in two perpendicular directions; season with salt and pepper to taste.
3. Preheat oven to 400°.
4. Heat a large oven-safe skillet over high heat. Add duck, skin side down; cook on first side until a moderately dark crust forms and breasts release easily from the pan (about 5 min.).
5. Flip breasts; move pan to preheated oven. Cook until duck nearly reaches desired doneness (for medium-rare, cook for about 12 min. to an internal temperature of 125° temperature will increase to 130° or more as it rests).
6. Remove pan from oven; transfer breasts to a cutting board. Tent loosely with foil; let rest for 10 min.
7. Pour as much fat as possible from the pan; strain and reserve for another use, such as our recipe for Duck Fat Roasted Potatoes, if desired. 
8. Place pan on the stovetop over high heat. Add wine, scraping up brown bits with a wooden spoon; cook for 1 min. Add juice and broth; bring to a boil. 
9. Reduce heat to medium-high; cook until sauce is reduced by at least ⅓. 
10. Strain sauce; return to the pan and heat just until boiling. 
11. Remove pan from heat; season sauce with salt and pepper to taste. 
12. Whisk in marmalade and butter until sauce is glossy and slightly thickened. 
13. Slice duck breasts into ½" slices; arrange on a serving platter or individual serving plates with orange segments between slices. Spoon sauce over top.

Tasty Tip:

• To supreme an orange, slice off the top and bottom ends of the fruit, exposing the brightly colored flesh; place one of these flat ends on a stable cutting board. Using a sharp knife, cut downward along the contour of the fruit to remove the peel and white pith from all sides. Hold the peeled fruit in one hand over a large bowl; use your other hand to carefully cut down into the fruit alongside the membranes to release the segments into the bowl.