Score the duck skin and season with salt and pepper. Heat a pan until you can feel moderate heat and place the duck, skin side down into the pan for 5 minutes until golden. Turn the duck breast over and cook for 2 minutes. Place the duck in a roasting tray and cook in the oven for 8 minutes. Remove the duck and let this rest for at leaast 5 minutes before slicing into it.
Combine the marmalade with the soy sauce and pour into the pan ensuring it is not poured onto the skin. Roast for 8 minutes.
Remove from the oven and allow the duck to rest on a plate. Place the pan back on to the heat and add the segments. Heat up for one minute.
Slice the duck and serve with crispy potatoes and the sauce.
