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. Remove the duck breasts from the pan and place on a roasting tray.
In the same pan that you have cooked the duck breasts in, add in the orange marmalade, soy sauce and 1/4 cup of duck stock. Let this simmer for 3 minutes until the sauce thickens and cover the duck breasts with 2 tablespoons of the sauce.
Roast the duck in the oven for 8–10 minutes. Remove pan from the oven and place duck breasts on a warm plate to rest for at least 5 minutes.
Return the pan to the heat and add the orange zest and segments simmer on a low heat until sauce is sticky and reduced 2–3 minutes.
Slice duck breast thinly and arrange on a serving plates drizzle with sticky sauce and serve hot with salad or vegetables.
This dish is also delicious made with lime or cumquat Marmalade.