Christmas Recipe -Orange Glazed Duck With Port Wine Sauce

Christmas Recipe -Orange Glazed Duck With Port Wine Sauce
 
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by Farmers Choice

 
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Ingredients

Ingredients
Method
 
  • 2.75.kg/6lb Duck with giblets salt and fresh black pepper watercress to garnish
  • The Gaze
  • 1 heaped tbsp Seville orange marmalade
  • 2 tbs port
  • The Sauce.
  • 1 tsp crushed coriander seeds
  • 1-2 tbsp lemon juice
  • 1 ldg clove garlic crushed
  • Zest and juice of 1 medium orange
  • 8 fl oz stock made with giblets
  • 3 tbsp port
  • 3 tbsp orange marmalade salt and black pepper
1 . Prick duck all over with a skewer, place in a roasting tin,season well and roast on the top shelf of oven for 20mins. Reduce heat to 350f/180c/Gas mark 4 and continue to roast for a further 2h 30mins draining off the fat at regular intervals [retain the duck fat for the best ever roast potatoes]

2 . Ten minutes before end of cooking, brush the marmalade glaze all over skin and return to the oven. Remove duck to carving board at the end of the cooking time to rest while you make the sauce.

3. Strain off excess fat from roasting tin,place on hob on gentle heat, add coriander and garlic and allow to cook for 1 or 2 mins scraping off the tasty residue from the sides. Pour in the stock,lemon juice,orange juice and zest and simmer gently for 15 minutes seasoning as required.

4. Cut the duck into 4 quarters using a sharp knife or secateurs and arrange on a warm serving plate. Finally, stir
the marmalade and port into the sauce and pour over the duck. Garnish with the watercress and serve immediately.

Christmas Recipe -Orange Glazed Duck With Port Wine Sauce

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This recipe was uploaded by Farmers Choice

 
 
Christmas 2012 Dinner Ideas: This is an easy to prepare and cook mouth-watering recipe idea for a lovely Christmas Dinner.

Method


1 . Prick duck all over with a skewer, place in a roasting tin,season well and roast on the top shelf of oven for 20mins. Reduce heat to 350f/180c/Gas mark 4 and continue to roast for a further 2h 30mins draining off the fat at regular intervals [retain the duck fat for the best ever roast potatoes]

2 . Ten minutes before end of cooking, brush the marmalade glaze all over skin and return to the oven. Remove duck to carving board at the end of the cooking time to rest while you make the sauce.

3. Strain off excess fat from roasting tin,place on hob on gentle heat, add coriander and garlic and allow to cook for 1 or 2 mins scraping off the tasty residue from the sides. Pour in the stock,lemon juice,orange juice and zest and simmer gently for 15 minutes seasoning as required.

4. Cut the duck into 4 quarters using a sharp knife or secateurs and arrange on a warm serving plate. Finally, stir
the marmalade and port into the sauce and pour over the duck. Garnish with the watercress and serve immediately.
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