Honey & Marmalade Duck Legs

With a twist on the old favourite duck à l’orange the addition of marmalade syrup makes this dish sublime. Cook the legs until the meat is melt-in-the-mouth tender. A real treat ready in 1 hour 40 minutes.

Serves: 2
10 mins
90 mins


  • 2 Gressingham Duck® legs
  • 1 tbsp honey
  • 50g marmalade
  • 1 tbsp Cointreau
  • 1 tbsp orange juice
  • 200g sweet potatoes
  • A handful of fresh coriander, chopped
  • ½ tsp ground nutmeg
  • A knob of butter
  • Salt and pepper


  1. Preheat oven to 180°C, fan 160°C, gas mark 4. Pierce the skin on the duck legs all over with a fork or cocktail stick and season on both sides. Peel the sweet potatoes and cut into large diced pieces. Place the duck legs onto a baking tray and place in the preheated oven and cook for approx 90 minutes or until the meat is tender - you can test this with a small sharp knife.
  2. About half an hour before the duck has finished cooking prepare the syrup. Place the honey, marmalade, Cointreau and orange juice in a pan over a moderate heat. Reduce until slightly sticky. Mix in another splash of orange juice if it is too thick. Set aside until required.
  3. Next, steam or simmer the sweet potatoes until tender and mash with the butter and nutmeg, and season well. Fold in the chopped coriander. Slightly warm the syrup, place a scoop of mash on each plate, lean a duck leg up against it and spoon over the syrup. Serve with green beans.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.