- 1 tbsp honey
- 50g marmalade
- 1 tbsp Cointreau
- 1 tbsp orange juice
- A handful of fresh coriander, chopped
- Salt and pepper
- About half an hour before you are ready to serve your duck start preparing the sauce.
- 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.
- When your duck is ready slightly warm the syrup and pour over the meat.