Orange-Glazed Duck Breasts

INGREDIENTS:
(3) Oranges
(2) Lemons
(3) Tablespoons olive oil
1-1/2 Tablespoons chopped fresh tarragon
1/4 Teaspoon red pepper flakes
(6) Tablespoons orange marmalade
(6) Boneless, skinless duck breasts
Salt and freshly ground pepper
Makes 6 servings.

STEPS:
Prepare grill planks as in instructions. Finely shred 1 tablespoon zest from 1 or 2 oranges, then squeeze enough juice from the 2 oranges to measure 6 tablespoons. Cut the remaining orange into 6 crosswise slices. Finely shred 1 teaspoon zest from the lemons, then squeeze enough juice from the lemons to measure 3 tablespoons. In a shallow dish just large enough to hold the duck in a single layer, stir together the orange and lemon zest and juices, the oil, tarragon, and pepper flakes. Transfer half of the mixture to a small saucepan and stir in the marmalade; set aside. Place the duck in the dish and turn to coat both sides. Cover the marmalade mixture and the duck and refrigerate for at least 1 hour or for up to 4 hours. Prepare a charcoal or gas grill. Set the saucepan with the orange mixture over medium-low heat on the stove top and simmer for 2 minutes. Keep the sauce warm. Season the duck breast with salt and pepper. Place the duck breasts on the grill planks and cook turning once or twice and brushing with the warm sauce, until cooked to your liking, 8-10 minutes total or medium (pink in the middle and juicy). A few minutes before the duck is done, brush the orange slices with the sauce and place at the edge of the plank. Grill the orange slices, turning once, until softened, 1-2 minutes per side. Serve the duck garnished with the orange slices.