• 1 tbsp honey
  • 50g marmalade
  • 1 tbsp Cointreau
  • 1 tbsp orange juice
  • A handful of fresh coriander, chopped
  • Salt and pepper


  1. About half an hour before you are ready to serve your duck start preparing the sauce.
  2. 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. When your duck is ready slightly warm the syrup and pour over the meat.