For the Apricot Sauce:

• 1 cup organic orange juice
• ½ cup chicken stock
• 2 T honey
• 1 cup dried apricots, chopped
• ¼ cup cranberries
• ¼ cup sultanas
• ½ t fresh ginger, grated
• 1 t orange zest
• ¼ t ground coriander
• ¼ t ground cumin
• 1 t lemon juice
• Salt and pepper, to taste

For the Seared Duck Breasts:

• 4 duck breast fillets
• 1 T olive oil
• Salt and pepper, to taste

• Preheat oven to 350°F.
• For the apricot sauce: In a saucepan, combine orange juice, chicken stock and honey. Stir over medium heat for 3 minutes until the honey is dissolved.
• Add the apricots, cranberries, sultanas, ginger, orange zest, coriander, cumin, salt and pepper. Bring to a boil, then reduce the heat to low and cook for another 10 minutes or until dried fruits are tender and sauce is thickened.
• Transfer to a bowl and stir in the lemon juice. Let cool to room temperature for at least 1 hour.
• For the duck breasts: Using a sharp knife, score the fat of the duck in a shallow diagonal pattern, spacing the cuts ½-inch apart.
• Season both sides of each duck fillet with salt and pepper. Place the fillets fat-side down on a large, cold dry skillet. Cook over medium heat until fat on the fillets is golden in color. As the pan heats up, the fat will start to render from the fillets.
• Turn fillets over and continue to cook for an additional 2-3 minutes, until slightly browned.
• Transfer fillets to an extra virgin olive oil-brushed roasting pan and bake in the center of the oven for 30-35 minutes or until the meat reaches the desired doneness.
• Transfer the duck breasts to a cutting board and rest for 10 minutes before serving.
• Thickly slice the duck breasts and arrange on plates, spooning the apricot sauce on top before serving.