This is an elegant dish for a special occasion. The buttermilk removes the strong taste often found in sea ducks, leaches out bloodshot game birds, and also acts as a tenderizer. Alex uses only crockery stainless steel or glass containers in this recipe, never aluminum.
Marinate duck in buttermilk for 24 hours. Fry bacon in a heavy skillet; remove when crisp. Brown crushed garlic in hot bacon fat and remove when browned (do not burn). Add chopped onion, green pepper, and celery to hot fat. Saute vegetables until soft. Dredge marinated duck breasts in flour seasoned with basil and parsley, and add to vegetable mix. Fry until edge of bottom side turns brown. Turn the breasts and cook until juices begin to appear through the top coating. Crumble crisp bacon on the breasts. Top each piece with 1 tablespoon of marmalade. Cover and let simmer for 5 to 6 minutes. Remove and serve on a bed of steamed wild or brown rice.