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- Duck with orange sauce
Duck with orange sauce
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Treat your guests to this version of the classic restaurant dish. They'll never know how easy it was!
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Serves: 4
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Prep time: 15 mins
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Cooking time: 25 mins
Ingredients
For much less fatty meat, use chicken instead of duck.
- 4 duck leg portions
- 8 shallots, peeled and quartered
- 150ml (¼ pt) fresh orange juice
- 45ml (3tbsp) thin-shred marmalade
To serve:
- 225g (8oz) green beans, trimmed and steamed
- 350g (12oz) new potatoes, roasted
Method
- Preheat the oven to 220°C (425°F, gas mark 7). Heat a heavy-based non-stick frying pan for 2-3 mins, then add the duck portions, skin side down, and cook over a high heat for 5-6 mins until lightly browned. Transfer to a roasting tin and roast in the oven for 20-25 mins.
- Drain off all but 30ml (2tbsp) of the duck fat from the frying pan and add the shallots. Fry for about 10 mins until soft and golden. Add the orange juice and marmalade and heat gently until the marmalade melts. Bring to the boil and boil for 3-4 mins until syrupy.
- Arrange the beans and potatoes on four serving plates and top with the roast duck portions and orange sauce.
Nutritional information per portion
- Calories 680(kcal)
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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