Honey-Orange Duck Frittata

Heat oven to 375°F. Score the skin of the duck breasts, taking care not to puncture the meat. Heat a heavy, large nonstick oven-proof skillet over medium heat until hot. Place duck in skillet skin-sides down. Cook 8-9 minutes or until skin is crisp and golden brown. Turn duck; continue cooking 3 minutes.

Transfer duck to a small baking sheet (reserve drippings in skillet). Bake duck 8-10 minutes or until internal temperature of duck reaches 155°F. Transfer duck to carving board and let stand until cooled, 10-15 minutes. (Internal temperature of duck will rise to 160°F.) Remove skin from duck. (Discard the skin or save it to make cracklings for another dish.) Cut the duck meat into 1/2-inch pieces; set aside.

Meanwhile, preheat broiler. Beat eggs in a large bowl. Beat in half and half, green onions, salt and pepper. Stir in duck and 1/2 cup of the cheese.

Measure drippings in skillet. If there are less than 2 tablespoons of drippings, add duck fat or butter to equal 2 tablespoons. Place skillet over medium-high heat until drippings are hot. Add egg mixture; cook without stirring until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, 4-5 minutes.

Sprinkle remaining 1/2 cup cheese over egg mixture; transfer to broiler. Broil 5-6 inches from heat source for 2-3 minutes or until eggs are set and cheese is melted and golden brown. Cut into wedges. Serve warm or at room temperature.