Score the Skin: Use a sharp knife to score the skin of each duck breast in a crisscross pattern, ensuring not to cut into the meat. This allows the fat to render and the skin to crisp beautifully.

Season Generously: Pat the duck breasts dry with paper towels and season with salt and pepper on both sides.

Render the Fat: Heat a large skillet over medium-low heat. Place the duck breasts skin-side down in the skillet. Cook slowly for about 7-10 minutes, allowing the fat to render out and the skin to become golden and crispy.

Flip and Sear: Turn the duck breasts over and sear the meat side for 2-3 minutes. Remove the duck from the pan and set aside. Drain excess fat, reserving about 1 tablespoon in the skillet.

Sauté Aromatics: Add the diced onion and garlic to the skillet. Cook over medium heat until softened and fragrant.

Deglaze the Pan: Sprinkle the flour over the onions and stir. Pour in the Marsala wine and chicken stock, scraping up any browned bits from the bottom of the skillet. Simmer for 5 minutes, allowing the sauce to thicken.

Enhance the Flavor: Stir in the orange zest, juice, and rosemary. Adjust seasoning with salt and pepper to taste.

Combine and Simmer: Return the duck breasts to the skillet, skin-side up. Spoon the sauce over the duck and simmer gently for 5-7 minutes, until the duck reaches your desired doneness (medium-rare is recommended).

Rest the Meat: Remove the duck from the pan and let it rest for 5 minutes to allow the juices to redistribute.