| 12 | | Boneless fresh duck breasts; trimmed |
| 1/2 | c | Olive oil |
| 1 | sm | Orange; sliced |
| 3 | | Garlic cloves; crushed |
| 1 | tb | Fresh thyme; coarsely chopped |
| 1 | tb | Fresh sage; coarsely chopped |
| 1 | tb | Fresh tarragon; coarsely chopped |
| 1 | tb | Fresh rosemary; coarsely chopped |
| 6 | | Sprigs watercress; (for garnish) |
| | WILD RICE GRIDDLE CAKES |
| 2 | tb | Butter |
| 1/2 | | Onion; finely chopped |
| 1/4 | c | Wild rice; rinsed and drained |
| 2 | | Bay leaves |
| 3/4 | c | Water |
| 1 | c | All purpose flour |
| 1/2 | ts | Salt |
| 1 | ts | Sugar |
| 1 | lg | Egg; beaten |
| 1 1/2 | c | Milk |
| 1 | ts | Vanilla |
| 2 | tb | Butter; melted |
| 1/2 | c | Clarified butter |
| | MANGO SAUCE |
| 3 | | Mangoes |
| 1 | tb | Sugar |
| 1/4 | c | Rice wine vinegar |
| 2 | c | Demiglace or brown sauce |
| | Salt and ground white pepper |
