Thyme springs – at least 8 reserving 4 for garnishing the finished dish
1 cup red wine
2 cloves garlic, thinly sliced
4 duck breasts
3 Tablespoons Chilli & Orange Marmalata

Preheat the oven to 200C.
Arrange the sprigs of thyme over the base of a baking dish to form a bed for the duck to rest upon.
Add the wine and garlic slices to the dish.
Rinse and pat dry the duck breasts before making 3 cuts into the breast penetrating through the fat into the breast meat.
Gently melt the Wild Country Chilli & Orange Marmalata over a low heat and brush over each duck breast. Season with salt and pepper.

Place the duck breasts on top of the thyme flesh side down. Bake for 10 minutes. Remove from oven and baste with melted Quince Paste again. Return to the oven for a further 10 minutes or until the breasts are cooked through.
If you want crispy skin, put the duck under a hot grill for a couple of minutes and keep an eye on it as it can burn more easily with the addition of sugar.