Roast Duck Breast with Marmalade Sauce
Duck and orange are a marriage made in heaven add a little Grand Marnier to make it extra special!
Pre-heat oven to 190°c fan 170°c – 375°f – Reg5
Prepare the sauce first
In a pan on a moderate heat add honey, marmalade, liquor and orange juice, reduce until slightly sticky. (if too thick add orange juice).
Add Coriander and keep aside.
Score duck skin with sharp knife rub in mixture of salt & pepper
Heat a non-stick pan add butter and brown breasts on both sides (only about 3 minutes each side)
Place in roasting pan and put in oven.
Rough guide 5-6 mins for rare & 10-12 mins for well done (personal taste here)
Take out of oven when breast cooked to your liking – leave to rest for at least 10 minutes.
Add juices from pan to sauce and re heat.
Prepare the sauce and brown the duck in advance, then make sure the oven is at the required temperature and put the breasts in (you may have to add 5 minutes to the cooking time as they have gone into the oven cold)
Fresh seasonal vegetables and roast potatoes
4 Duck breasts
Marmalade Sauce - serves 4
1 tbsp honey
50g good quality marmalade
1 tbsp Grand Marnier/Cointreau
1 tbsp orange juice