Roast Duck with Port and Marmalade Sauce

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

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

Europe
United Kingdom
Main course
Scotland
Gluten-free

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