Name: Marmalade glazed duck with port sauce
Prep time: 40 min
Cook time: 180 min
Total time: 220 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 3.00 kg duck with giblets; salt and freshly ground black pepper to taste; kumquats and watercress, to garnish; 45.00 ml marmalade Seville orange; 30.00 ml port; 1.00 garlic cloves, crushed; 5.00 ml coriander seeds, crushed; 250.00 ml stock giblets; 25.00 ml lemon juice; orange grated zest and juice; salt and freshly ground black pepper to taste; 45.00 ml marmalade Seville; 45.00 ml port

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Ingredients (13)

3.00 kg	duck — with giblets
	salt and freshly ground black pepper — to taste
	kumquats — and watercress, to garnish

Glaze

45.00 ml	marmalade — Seville orange
30.00 ml	port

SAUCE

1.00	garlic — cloves, crushed
5.00 ml	coriander — seeds, crushed
250.00 ml	stock — giblets
25.00 ml	lemon juice
	orange — grated zest and juice
	salt and freshly ground black pepper — to taste
45.00 ml	marmalade — Seville
45.00 ml	port

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Method:

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