PREPARING THE SAUCE Pour concentrate and broth into a medium sized heavy saucepan over medium-high heat. Bring to a boil and add the orange rind, bay leaf, cloves, peppercorns, cinnamon stick, vinegar and salt. Simmer at medium-high heat for about 35 minutes.

Bring heat down to medium low, as the sauce will have reduced considerably. Keep on a low slower until the sauce achieves a thick, syrupy consistency, about 10 more minutes. Don't let it thicken too much, as the sauce will continue to thicken as it cools. Remove the spices using a slotted spoon or strainer, and reserve in a container.

PREPARING DUCK BREASTS Thoroughly rinse the duck breasts under a thin stream of cold water and pat dry. Make 6-8 diagonal cuts through the skin of each breasts, being careful not to cut through the meat. Season with salt and pepper.

Preheat oven to 400°.

Heat a heavy skillet over medium-high heat. Once it is hot, but not smoking, place the duck breasts skin side down and sear for 6-7 minutes, until the skin is brown and crisp and most of the fat melts and turns into liquid.

Move the breasts, skin side up, to an oven proof dish or pan. Place in the oven for 5-9 minutes, depending on how rate you like your meat. About 5 minutes for quite rare and about 8 to have a nice pink center.

Remove the breasts from the oven and let them sit for a few minutes before slicing. Slice diagonally along the already marked skin. Drizzle jamaica and orange sauce on top. Enjoy!!