Gressingham Slow Cooked Duck
My son cooked this for me for Christmas yesterday and it was very nice. It was also gluten-free, in that none of the ingredients could by any means be made with gluten.
the strange thing was that their offices now are in Debach, a small village in East Suffolk, where we all lived for nearly twenty years. I was also nearly killed there, when the chimney went through my office in the Great Storm.
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 :-
- 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.
- To make the glaze, combine the marmalade, chilli flakes and sherry vinegar with the orange juice and season lightly.
- 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.
- 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.
The Anonymous Widower 