Marmalade Duck

Name: Marmalade Duck
Yield: Serves Three to Four
Ingredients: salt and pepper; 1 teaspoon cornflour; salt and pepper; 1 teaspoon butter; 2 tablespoons orange juice (preferably from a Seville orange); 2 tablespoons marmalade; 1 shallot, very finely chopped; 200 ml/7 fl oz stock made from the neck and giblets (except the liver); 200 ml/7 fl oz stock made from the neck and giblets (except the liver); 2 tablespoons orange juice (preferably from a Seville orange); 200 ml/7 fl oz stock made from the neck and giblets (except the liver); 1 (2.25-kg/5-lb) duckling; 1 tablespoon soy sauce

Preparation info

Serves
Three to Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

This is a little like famous Bigarade duck, made with Bigarade bitter oranges. If you cannot get bitter oranges like Seville, add 1 tablespoon lemon juice.

Ingredients

1 (2.25-kg/5-lb) duckling
1 tablespoon

Main course

Method

Prick the duck all over with a sharp skewer or fork. Rub it inside and out with salt, and roast it, without fat, for 1 hour in a hot oven (220°C, 425°F, Gas Mark 7), turning over once during cooking, and pouring away the fat.

Take out the duck, pour off the fat from the tin, but not any duck juices. Tip the juices from inside the duck into the tin, and put back the duck, breast side up.