Keep warm until ready to serve. Transfer neck and wing tips to pot, and discard remaining solids. Baste sauce all over duck right before serving. Place the duck on its side with the thigh touching the pan for 15 mins. Turn the duck breast-side down, then transfer the pan to the oven and cook for 5 mins. Heat duck fat in a heavy skillet over medium heat for 2 minutes. Season the duck legs on both sides. INGREDIENTS Nutrition. Heat the oil in a large non-stick frying pan set over a medium heat. bitter orange marmalade. Lightly score the skin on the duck all over, and make a deep cut from inside the body into each leg. Whisk in marmalade and chili powder. Enter to Win $10,000 to Makeover Your Home! Add marmalade … Stir in chicken broth, orange marmalade, and soy sauce; bring to a boil. In the same pan that you have cooked the duck breasts in, add in the orange marmalade, soy sauce and 1/4 cup of duck stock. 35 One-Pan Meals Just Right for Dinner Tonight, The Ultimate Guide to Household Cleaning: What You Should Be Cleaning When, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, 25 Heart-Shaped Treats to Send to Your Valentine, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, How to Keep Your Houseplants Happy in the Winter, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, How to Knit: A Beginner's Step-by-Step Guide, Six Ways to Take Care of Your Mental Health While You Work from Home. Once excess fat has been spooned off from pan and accumulated juices from duck have been poured in, add water to pan. Cook over medium-high heat until reduced to 1/3 cup. Heat oven to 240C/220C fan/gas 9. Turn oven down to 300 degrees and return duck to oven for 1 hour or 1 hour and 15 minutes until tender. Orange Ginger Sauce for Duck. Heat a skillet over medium-high heat; coat with cooking spray. Heat a small frying pan over a medium heat, then cook the orange wedges in the dry pan for 1 min on each side to lightly caramelise. 3 mallard (wild duck) Salt and freshly ground black pepper Juice of 1 large orange 300ml (½ pint) game or chicken stock 5tbsp port 4tbsp orange marmalade A little tomato ketchup 2tsp cornflour, optional Roast potatoes, carrots, parsnips and Savoy cabbage, to serve Help them thrive even when the temperature drops. Return the … This makes the duck easier to carve once cooked. Learn how to knit your own mittens, hats, scarves, and more. Note: If you have a brand of marmalade you really love, feel free to substitute a jar to save time. Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. You can easily use store-bought marmalade … Adding marmalade to the pan drippings is an easy way to reproduce the flavors of a classic duck a lorange. Recipe from Good Food magazine, November 2017. Instead, I simply use homemade orange marmalade since I always have some in stock. You likely wash your hands several times a day, but are you doing so effectively? Caramelized mixture should still be fairly warm, whisk with duck dripping-orange marmalade to make one sauce. Remove the duck from the pan and carefully pour off the fat. Remove the duck from the pan and carefully pour off the fat. Add duck, over, and refrigerate for 8 hours or overnight, turning duck once or twice if Remove the duck breasts from the pan and place on a roasting tray. Continue to simmer, adjusting the heat as needed, until thickened and reduced to about 1/2 cup, about …