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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.