Orange glazed duck with port wine sauce recipe

Orange Glazed Duck with Port Wine Sauce 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 recipe for Orange Glazed Duck with Port Wine Sauce is a delicious and sophisticated dish that is sure to impress your guests. The succulent duck breast is marinated in a tangy orange glaze, which adds a burst of citrus flavor to the rich and tender meat. The dish is then topped off with a velvety port wine sauce, adding a touch of elegance and depth to the overall taste. Perfectly balanced and full of bold flavors, this recipe is a must-try for any special occasion or dinner party.

Keywords: orange glazed duck, port wine sauce, recipe, citrus flavor, special occasion.

Orange glazed duck with port wine sauce recipe details

Orange glazed duck with port wine sauce recipe, recipe Rating: 4.7
Number of votes:125 

Ingredients

2 ¾ kg	Farmer’s Choice Duck with giblets
	salt and fresh black pepper
	watercress, to garnish
	For the Glaze:
1 tbsp	Seville orange marmalade
2 tbsp	port
	For the sauce:
1 tsp	coriander seeds,crushed
2 tbsp	lemon juice
1 clove(s)	garlic,crushed
1 medium	orange, zest and juice
230 ml	stock made with giblets
3 tbsp	port
3 tbsp	orange marmalade
	salt and black pepper

Instructions

Oven temperature: Gas mark 1, 140°C 275°F

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]

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.

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.

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.



Recipe & Image created by Marketing – FAREHAM @farmerschoiceuk
Uploaded Recipe Imageistockphoto source

Preparation time:
ca. 10 min
Cooking / Baking Time:
ca. 3 hrs
Grade of difficulty:
medium
Calories per portion:
n/a