HOW TO MAKE ROAST DUCK WITH MARMALADE GLAZE
- 1 large free-range duck
- Sea salt
- 4tbsp coarse-cut marmalade
- For the sauce:
- 300g cranberries
- 3tbsp soft brown sugar
- 2tbsp balsamic vinegar
- Juice of 1 orange
Pierce the skin of the duck all over with a skewer. Put on a rack in the kitchen sink, and pour over 2 full kettles of boiling water. Pat it dry with kitchen towel and leave it to dry on a plate in the fridge for an hour. You do this to release the subcutaneous fat layer under the skin, to give crispy, not fatty, duck.
Heat the oven to 180C fan, gas 6. Put the duck on a rack or trivet over a deep roasting tin, as it will release around 300g fat into the tin.
Add plenty of sea salt and roast for 1 hour. Gently heat the marmalade then brush half over the duck. Return to the oven then repeat after 15 minutes. The duck should be in the oven for 1 hour 30 minutes. Remove from the oven, strain off the fat (it’s great for roast potatoes) and rest the duck, covered, for 10 minutes.
For the sauce, simply mix all the ingredients together then cook gently in a small saucepan until the cranberries are soft and cooked through.
Don’t try to carve – it’s much better to joint it. Remove the legs just as you would a chicken. Now take the whole breasts off the bone, which will make the duck go much further. Ease your knife along the breastbone then slice the breast. This will give4 good servings of tender meat without any fattiness