Marmalade roasted duck recipe

Marmalade Roasted Duck recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delicious marmalade roasted duck recipe combines the rich flavors of succulent duck with the tangy sweetness of marmalade. The duck is first marinated in a mixture of orange juice, soy sauce, and garlic, allowing the flavors to infuse into the meat. Then it is roasted to perfection, with the marmalade glaze adding a caramelized and sticky coating. The result is a mouthwatering dish that is both savory and sweet, perfect for a special occasion or a gourmet dinner at home.

Keywords: marmalade, roasted duck, recipe, tangy sweetness, glaze

Marmalade roasted duck recipe details

Marmalade roasted duck recipe, recipe Rating: 4.5
Number of votes:105 

Ingredients

1	duck, approx 2Kg prepared weight
	salt
4 tbsp	thin-cut orange marmalade
2 tbsp	Cointreau
	For the Gravy:
2 tbsp	cornflour
	salt and fresh ground pepper, to taste
2 tbsp	Cointreau

Instructions

May serve 5-6 persons.

Preheat the oven to Gas Mark 6, 200°C, 400°F.

Prick the duck all over with a fork and place it on a rack inside a roasting tin. Sprinkle the bird with a little salt and roast for about 45 minutes. Remove the duck from the oven and reduce the temperature to Gas Mark 4, 180°C, 350°F.

Warm the marmalade with the country in a small pan until its runny and brush it over the duck. Return the duck to the oven and roast for an extra 1-1¼ hours, basting it every half hour with more of the marmalade mixture if any remains.

To test whether the duck is cooked, press a skewer deep into the breast; if the juices coming out are clear, the duck is cooked. Remove the duck from the oven and transfer it to a warmed serving plate and cover it with a sheet of foil and keep it warm for 10-15 minutes before attempting to carve.

To make the gravy: strain the juices from the duck into a jug. Skim off the fat with a ladle or a pipette. If the juices are below 600ml, add boiling water to that level. Heat to boiling in a saucepan. Mix the cornflour with a little water and slowly pour it into the duck juices, stirring well to a gravy. Season to taste and add the Cointreau immediately prior to serving. Keep the gravy hot until required.

Carve the duck to serve, with roast potatoes or other root vegetables and green vegetable(s) of choice.

Preparation time:
ca. 40 min
Grade of difficulty:
tricky
Calories per portion:
n/a