The Anonymous Widower

Roasted Duck Fillets with Marmalade and Chilli Glaze

This recipe  is from Waitrose and it follows a pattern of meat with a sweet sauce, that are gluten-free.

The ingredients I used were :-

• 1 tsp Waitrose Cooks’ Ingredients A Dash of Sherry Vinegar – I used Aspall Cyder Vinegar
  Pack of 2 Waitrose Skinless Free Range Duck Breast Fillets
  1 orange
  4 tbsp Waitrose Organic Seville Orange Marmalade – I used Tiptree
  Pinch of dried red chilli flakes

These quantities make enough for two.

The method is as follows :-

1. Preheat the oven to 190°C, gas mark 5. I used the top of the bottom oven on the AGA, Cut the orange in half and squeeze the juice from one half into a small bowl. Cut the remainder into 4 wedges.
2. To make the glaze, combine the marmalade, chilli flakes and sherry vinegar with the orange juice and season lightly.
3. Place the duck fillets in a porcelain dish and score the flesh in a crisscross pattern, then spread the glaze liberally over the top of each one. Arrange the orange wedges around the duck and place in the oven for 30-35 minutes (or a little less time if you prefer the duck slightly rare). Baste the duck and orange wedges with the glaze a couple of times during the cooking time.
4. Transfer the duck and orange wedges onto 2 plates, drizzle with the glaze and serve with lightly steamed kale or green vegetables.

It does suggest that if you have time,that you  allow the duck to marinate for 10-15 minutes to help the flavours develop and that this recipe would also work well with chicken fillets.

But I would prefer duck.

July 2, 2010 - Posted by AnonW | Food | Coeliac/Gluten-Free, Duck, Recipe