June 27, 2016
2 Duck breasts, weighing about 175-225 g (6-8 oz) each, skin on and scored
2 tbsp Freshly squeezed orange or mandarin juice
3 tbsp Bonne Maman Mandarin Marmalade
1 tbsp Olive oil
Salt and freshly ground pepper
1Preheat the oven to 200°c (fan oven 180°c), gas mark 6.
2Heat a heavy pan
without any fat for a few minutes until very hot.
3Add the duck breasts, skin
side down, and cook for 5-6 minutes until the skin is crisp and golden brown.
4Turn the breasts over and transfer them to a roasting tin
5Place in the centre
of the preheated oven and cook for about 10 minutes.
6Remove and leave to
rest on a warm dish.
7While the duck is resting, place the juice and the
marmalade in a pan.
8Heat gently until the marmalade has melted and stir in
the oil. Season to taste.
9Slice the duck breasts diagonally, place on warm
plates and pour over the marmalade sauce.
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