Poultry Recipes - Marmalade and Soy Roast Duck Recipe

Ingredients

• 6 duck breast fillets

• 45ml/3 tbsp fine-cut marmalade

• 45ml/3 tbsp light soy sauce

• salt and ground black pepper

Serves 6

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Method:

1. Preheat the oven to 190°C/375°F/Gas 5. Place the duck breasts skin side up on a grill (broiler) rack and place in the sink.

2. Pour boiling water all over the duck. This shrinks the shrinks and helps it crisp during cooking. Pat the duck dry with kitchen paper and transfer to a roasting pan.

3. Combine the marmalade and soy sauce, and brush over the duck. Season with a little salt and some black pepper and roast for 20-25 minutes, basting occasionally with the marmalade mixture in the pan.

4. Remove the duck breast fillets from the oven and leave to rest for 5 minutes. Slice the duck breast fillets and serve drizzled with any juices left in the pan.

Note: Sweet-and-sour flavors, such as marmalade and soy sauce, complement the rich, fatty taste of duck beautifully. Serve these robustly flavored duck breast fillets with simple accompaniments such as steamed sticky rice and pak choi (bok choy).

Variation: Marmalade gives the duck a lovely citrus favor but this recipe also works well if you substitute block cherry jam. Use G little plum sauce instead of the light soy sauce if you like, but not too much as the favor of the cherries will be swamped. If the occasion calis for a little ceremony, roost a whole duck. You will need to prick the skin of the bird all over before roosting, so that the fat, which is trapped in a layer beneath the skin, will be released during cooking. This excess oily matter can then be drained off during cooking.