Marmalade Duck Recipe
Ingredients
| 1 x 1 kg 800g (4 lb) duckling | ||
| Stuffing | ||
| Breadcrumbs | 100 Gram | |
| Duck liver (from the giblets, pureed) | ||
| 1 orange, juice and rind | ||
| Pinch thyme | ||
| Onion | 1 Small, finely chopped | |
| 1 egg, size 3, beaten | ||
| Black pepper salt | 1 To taste | |
| Orange marmalade | 225 Gram | |
Directions
Preheat the oven to Gas Mark 4.
Remove the giblets from the duck, and wash the cavity with cold water.
Mix together the stuffing ingredients and season well.
Stuff the bird at the neck and tuck in the ends of the legs.
Place the bird on a roasting trivet.
Warm the marmalade in a pan until it is liquid and brush over the duck, to cover it completely.
Use any remaining marmalade by brushing over during cooking.
Roast on the second shelf for thirty minutes per 450g (1 lb) plus thirty minutes.
If the ends of the legs become brown, cover with a little foil.
Serve with fresh vegetables.
Remove the giblets from the duck, and wash the cavity with cold water.
Mix together the stuffing ingredients and season well.
Stuff the bird at the neck and tuck in the ends of the legs.
Place the bird on a roasting trivet.
Warm the marmalade in a pan until it is liquid and brush over the duck, to cover it completely.
Use any remaining marmalade by brushing over during cooking.
Roast on the second shelf for thirty minutes per 450g (1 lb) plus thirty minutes.
If the ends of the legs become brown, cover with a little foil.
Serve with fresh vegetables.
Chef
