Marmalade Duck
Marmalade Duck
4 whole boneless duck breasts
Marinade
2 star anise
½ cup of dry white wine (125ml)
1/3 cup of orange marmalade (75ml)
1 tablespoon of canola oil (15ml)
1 garlic clove, minced
1 teaspoon of ground summer savoury (5ml)
¼ teaspoon of freshly ground pepper (1ml)
1 teaspoon of dried chilli flakes (5ml)
¼ cup of brown sugar (50ml)
Combine wine, marmalade, oil, garlic, savoury and pepper into a small bowl.
Put duck into a clear plastic bag and pour marinade onto the duck.
Refrigerate for 4 hours or overnight.
Remove Duck from the marinade and discard plastic bag.
Score Duck skin fat with a crisscross pattern with a sharp knife.
Preheat grill to 350°F/180°C. Place duck on oiled grill rack. Close lid and cook for about 8 minutes fat side up. Make sure the duck is still pink inside.
Remove duck from grill, remove skin and discard, slice meat thinly.
Fan duck slices on warm plates and garnish with Mango Orange Sauce
Mango Orange Sauce
1 ripe mango
½ cup orange juice (125ml)
¼ cup liquid honey (50ml)
1 teaspoon ginger root chopped (5ml)
1 teaspoon of orange peel (5ml)
¼ teaspoon salt (1ml)
1/8 teaspoon of white pepper (0.5ml)
Combine mango, orange juice, honey, gingerroot, peel, salt and pepper into a small saucepan. Bring to a boil, reduce heat and cook for about 5 minutes or until fruit is soft. Remove from heat, cool slightly. Place food in processor and puree until smooth.
Return to saucepan to keep warm
Yield: 4 servings
4 whole boneless duck breasts
Marinade
2 star anise
½ cup of dry white wine (125ml)
1/3 cup of orange marmalade (75ml)
1 tablespoon of canola oil (15ml)
1 garlic clove, minced
1 teaspoon of ground summer savoury (5ml)
¼ teaspoon of freshly ground pepper (1ml)
1 teaspoon of dried chilli flakes (5ml)
¼ cup of brown sugar (50ml)
Combine wine, marmalade, oil, garlic, savoury and pepper into a small bowl.
Put duck into a clear plastic bag and pour marinade onto the duck.
Refrigerate for 4 hours or overnight.
Remove Duck from the marinade and discard plastic bag.
Score Duck skin fat with a crisscross pattern with a sharp knife.
Preheat grill to 350°F/180°C. Place duck on oiled grill rack. Close lid and cook for about 8 minutes fat side up. Make sure the duck is still pink inside.
Remove duck from grill, remove skin and discard, slice meat thinly.
Fan duck slices on warm plates and garnish with Mango Orange Sauce
Mango Orange Sauce
1 ripe mango
½ cup orange juice (125ml)
¼ cup liquid honey (50ml)
1 teaspoon ginger root chopped (5ml)
1 teaspoon of orange peel (5ml)
¼ teaspoon salt (1ml)
1/8 teaspoon of white pepper (0.5ml)
Combine mango, orange juice, honey, gingerroot, peel, salt and pepper into a small saucepan. Bring to a boil, reduce heat and cook for about 5 minutes or until fruit is soft. Remove from heat, cool slightly. Place food in processor and puree until smooth.
Return to saucepan to keep warm
Yield: 4 servings
Comments