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

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