- Preheat oven to 200°C (400°F).
- With a sharp knife, score skin of duck breast in a criss-cross pattern (being careful to score only the fat layer, not the meat). Pat duck dry with paper towel. Season all over with pumpkin pie spice, salt, and pepper.
- Heat large ovenproof skillet over low heat. Add duck breasts skin-side down. Cook 10 to 15 minutes until skin is golden brown and crispy. The fat will slowly start to melt, remove any excess fat with spoon as it renders and reserve for another use.
- Transfer duck (still skin-side down) to oven. Roast 8 to 10 minutes until internal temperature reaches 58°C (137°F) for medium rare. Transfer to wire rack, skin-side up, and let rest for 10 minutes.
- Meanwhile, wipe pan clean and place over medium-high heat. Stir in wine and jam; bring to a boil. Cook 8 to 10 minutes until thick and syrupy.
- At same time, cook orzo according to package directions. Drain, reserving 60 mL (¼ cup) pasta water.
- Heat another skillet over medium-low heat. Add butter, swirling in pan, and cook for 1 to 2 minutes until butter stops frothing and turns light brown. Stir in garlic, sage and thyme. Cook for 1 minute, until fragrant and sage is wilted. Stir in orzo and reserved pasta water. Place herb orzo onto 6 dishes. Slice duck breasts and place overtop. Drizzle wine sauce over duck to serve.
Complete your meal with a side of sautéed rapini, roasted or boiled Brussels sprouts, or arugula with vinaigrette.
Store leftover duck fat in freezer. Use to roast potatoes for added flavour.