Marmalade Glazed Roast Duck #Christmas #Glazed #Roast

Try roast duck as an easy alternative to the standard turkey dinner on Christmas Day. A sticky Seville orange and marmalade glaze makes it even more festive

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Ingredients

• 1 oven-ready duck, about 2 kg
• 2 oranges, halved
• 60g Seville orange marmalade

Instruction

1. disclose and cut out the wishbone. This makes the duck less difficult to carve once cooked. A butcher can try this for you.
2. warmness oven to 240C/220C fan/gas 9. lightly rating the pores and skin on the duck all over, and make a deep reduce from in the frame into each leg.
3. Season the duck nicely. heat an ovenproof frying pan over a low heat. vicinity the duck on its side with the thigh touching the pan for 15 minutes. turn and cook on the other side for 15 minutes extra.
4. turn the duck breast-side down, then switch the pan to the oven and cook for five minutes. Drain the fats from the pan, turn the duck onto its returned and hold to cook dinner for 15 minutes.
5. meanwhile, reduce each oranges in half, then cut four wedges from half of an orange. warmth a small frying pan over a medium warmness, then cook dinner the orange wedges within the dry pan for 1 min on every aspect to lightly caramelise.
6. remove the orange wedges from the pan and set apart. Squeeze the juice from the final orange halves into the hot pan and reduce via half of. add the marmalade, take off the heat, upload 1 tbsp water and stir together.
7. After 15 mins of roasting, brush the marmalade glaze over and hold to roast for a very last 10 minutes. relaxation for 20 mins.
8. Carve by reducing the leg and thigh away, then keeping apart the leg from the thigh. Carve slices of breast and serve with the orange wedges to squeeze over.