Marmalade Duck Recipe
Ingredients
| 1x2.25 kg/5 lb duck | ||
| Black pepper salt | 1 To taste | |
| 1 orange, peeled and quartered | ||
| Bouquet garni | 1 | |
| 500 g/1 lb marmalade | ||
| Juice of 2 oranges | ||
| Brandy | 1 Tablespoon | |
| Cornflour | 1 Teaspoon | |
| Water | 1 Tablespoon | |
| Oranges | 2 Large, sliced (Garnish) | |
| Watercress sprigs | 8 (Garnish) | |
Directions
Rub the cavity in the duck with salt and pepper.
Put the orange quarters and bouquet garni inside and truss the duck.
Place it on a large piece of aluminium foil and spread the duck with the marmalade.
Wrap the foil loosely around the duck and place on a rack in a roasting tin.
Make several cuts in the bottom of the foil to allow the duck fat to drip into the roasting tin.
Roast in a very hot oven (220°C/425° F or Gas Mark 7) for 15 minutes.
Reduce the oven temperature to moderate (180°C/350°F or Gas Mark 4) and continue roasting for 1 1/2 hours, or until the juices run clear when the thigh is pierced.
Remove the foil 20 minutes before the end of roasting to allow the skin to brown.
Transfer the duck to a warmed serving dish.
Untruss and keep hot.
Skim any fat off the surface of the liquid in the roasting tin.
Stir in the orange juice and brandy and place over heat on top of the stove.
Bring to the boil, stirring.
Boil for 5 minutes.
Dissolve the cornflour in the water and stir a little of the hot liquid into the mixture.
Stir back into the sauce.
Simmer for 2 minutes, stirring, or until thickened and smooth.
Strain the sauce into a sauceboat.
Arrange the orange slices and watercress around the duck and serve with the sauce.
Put the orange quarters and bouquet garni inside and truss the duck.
Place it on a large piece of aluminium foil and spread the duck with the marmalade.
Wrap the foil loosely around the duck and place on a rack in a roasting tin.
Make several cuts in the bottom of the foil to allow the duck fat to drip into the roasting tin.
Roast in a very hot oven (220°C/425° F or Gas Mark 7) for 15 minutes.
Reduce the oven temperature to moderate (180°C/350°F or Gas Mark 4) and continue roasting for 1 1/2 hours, or until the juices run clear when the thigh is pierced.
Remove the foil 20 minutes before the end of roasting to allow the skin to brown.
Transfer the duck to a warmed serving dish.
Untruss and keep hot.
Skim any fat off the surface of the liquid in the roasting tin.
Stir in the orange juice and brandy and place over heat on top of the stove.
Bring to the boil, stirring.
Boil for 5 minutes.
Dissolve the cornflour in the water and stir a little of the hot liquid into the mixture.
Stir back into the sauce.
Simmer for 2 minutes, stirring, or until thickened and smooth.
Strain the sauce into a sauceboat.
Arrange the orange slices and watercress around the duck and serve with the sauce.
Chef
