Spiced Duck with Orange Marmalade Syrup
Ingredients
For the Duck
1 tbsp black peppercorns
1 tbsp coriander seeds
2 strips dried orange peel (optional)
1 tsp salt
2 cloves garlic
1 small bunch fresh coriander finely chopped
4 duck breasts
For the Marmalade syrup
150 ml water
4 tbsp Robertson's Golden Shredless marmalade
40 g Gale's honey
4 cloves
1 heaped tbsp caster sugar
Instructions
For the duck marinade, tip the peppercorns, coriander seeds, dried orange peel and salt in a spice grinder. Process, until the spices resemble a fine powder. Add the garlic and coriander and blend again.
Using a sharp knife, make diagonal slashes across the duck breasts, at 3cm intervals. Rub the spice mixture into the duck and leave on one side, in the fridge, to marinate overnight
Preheat an oven to 160C/gas 2. Heat an ovenproof frying pan on a medium heat, and fry the duck, skin side down, for about 5-8 minutes - until the skin has started to colour, and the fat begun to seep out into the pan. Turn the breasts over and continue cooking for another 2-3 minutes - until the duck breasts are golden.
Place the duck in the oven for 10-12 minutes depending on how pink you want it.
In the meantime, for the marmalade syrup, combine the water, Robertson's Golden Shredless marmalade, Gale's honey, cloves and sugar in a small saucepan. Bring to a boil, turn down the heat and simmer for about 5 minutes. Remove the cloves.
Brush the breasts with the syrup and place under a grill until caramelised.
Slice the breasts, and drizzle some more syrup to serve.
