In a bowl, mix together the marmalade with the olive oil, then add the duck fillets and turn to coat fully in the marinade. Leave to marinate for 30 minutes.
Thread the coated duck strips onto wooden skewers with slices of the spring onion. Brush with any glaze left in the bowl.
Heat a griddle to high, then cook the fillets for 3 minutes each side, then sprinkle with sesame seeds to finish.
Cook's tip: Soak the wooden skewers in cold water for 30 minutes before using, so they do not catch on the hot griddle.