Marmalade glazed duck with port sauce

Recipe from: 12/1/1998 12:00:00 AM
Ingredients 15
Servings 4
Time 40 min

Ingredients

  • 3
    kg
    duck with giblets
  • salt and freshly ground black pepper to taste
  • kumquats and watercress to garnish
  • GLAZE
  • 45
    ml
    Seville orange marmalade
  • 30
    ml
    port
  • SAUCE
  • 1
    large clove garlic, crushed
  • 5
    ml
    coriander seeds, crushed
  • 250
    ml
    stock from giblets
  • 25
    ml
    lemon juice
  • grated zest and juice of an orange
  • salt and freshly ground black pepper to taste
  • 45
    ml
    Seville marmalade
  • 45
    ml
    port
 

Method

3 hrs
 
Mix the glaze ingredients together. Prick the fleshy parts of the duck well to release the fat. Rub with salt and pepper and roast on the highest shelf in a roasting pan for 20 minutes before reducing the temperature to 180 ºC. Cook for a further 2-2 1/2 hours. Ten minutes before the end of the cooking time, brush the duck skin all over with the glaze and return it to the oven for its final cooking. Remove from the oven and allow to rest in a warm place whilst making the sauce. SAUCE: Drain the fat, leaving 15-20ml. Add the garlic and coriander and cook together stirring in the residue juices. Add the stock, juices and zest. Season to taste. Simmer gently for 15 minutes. TO SERVE: Carve the duck into quarters. Add the marmalade and port to the sauce and pour over. Garnish with kumquats and watercress. Serves: 4 Preparation time: 40 minutes Cooking time: 3 hours Oven temperature: 220 ºC
 

Read more on: poultry  |  roast
 

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