Name: Roast Duck with Port and Marmalade Sauce
Yield: Serves up to 4
Cuisine: British
Ingredients: 1 large carrot, peeled and cut into eight chunks; A handful of fresh sage leaves; 1 oven-ready duck; 20 g (1 oz) soft butter; A few sprigs of fresh parsley, with stalks; 4 cloves garlic, peeled and roughly chopped; 2 tbsp Scottish rapeseed oil; Freshly ground rock salt and black pepper; 4 tbsp ruby port; 1 large onion, peeled and cut into eight pieces; Juice of 1 large orange; 2 heaped tbsp Seville orange marmalade; 1 large stick of celery from the outer bunch, washed and cut into chunks, plus a few leaves from the centre of the bunch

Preparation info

Serves up to
4

Difficulty
Easy

Appears in

The Three Chimneys Marmalade Bible

By Shirley Spear

Published 2016

About

Ingredients

1 oven-ready duck
2 tbsp Scottish rapeseed oil
1 large onion, peeled and cut into

Method

Heat the oven to 200°C/400°F/gas 6 and prepare a roasting tin for the duck, lined with foil. Heat the rapeseed oil in a heavy frying pan and add the prepared vegetables. Cook until beginning to soften, season with salt and pepper and add the fresh herbs. Stir well and spoon the mixture in

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Roast Duck with Port and Marmalade Sauce

Ingredients

Method

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