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.
- 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
- 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.
- 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.
- 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.