Orange marmalade glazed roast duck
Raymond Blanc’s roast duck ‘I come from a mountain region, so childhood Christmases were white, with wonderful family memories of enjoying food like this.’
Serves 4 Prep 5 mins Cook 40 mins
1 oven-ready duck, about 1kg 2 oranges, halved 60g Seville orange marmalade
1 Expose and cut out the wishbone. This makes the duck easier to carve once cooked. A butcher can do this for you.
2 Heat oven to 240C/220C fan/gas 9. Lightly score the duck skin all over, and make a deep cut from inside body into each leg, to help them cook.
3 Season the duck well. Heat an ovenproof frying pan over a low heat. Hold the duck on its side using tongs and sizzle for 10 mins, until browned. Turn and cook on the other side for 10 mins more.
4 Turn the duck breast-side down, then transfer the pan to the oven. Cook for 5 mins, drain the fat and roast for another 10 mins.
5 Meanwhile, cut both oranges in half, then cut 4 wedges from one half. Heat a frying pan over a medium heat, then cook the orange wedges in the dry pan for 1 min on each side to lightly caramelise.
6 Remove the orange wedges from the pan and set aside. Squeeze the juice from the remaining orange halves into the hot pan and reduce by half. Add the marmalade, take off the heat and stir together.
7 After 15 mins of roasting, turn the duck over and brush the marmalade glaze over and continue to roast for a final 10 mins. Rest for 20 mins.
8 Carve by cutting the leg and thigh away, then separating leg from thigh. Carve slices of breast and serve with orange wedges to squeeze over. PER SERVING 845 kcals, fat 71g, saturates 21g, carbs 15g, sugars 15g, fibre 1g, protein 37g, salt 0.5g