Delightful Duck à la Marmalade
Sharing Dish | with Marmalade Roasted Carrots
The French dish duck à l'Orange is a sticky-sweet culinary delight - it's even tastier when marmalade is involved! Crispy confit duck is served alongside multicoloured carrots with lashings of marmalade sauce for an easy appetiser that's tempting to everyone.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Confit Duck Legs
4 unit(s)
Carrot
1 unit(s)
Garlic Clove**
1 bunch(es)
Thyme
10 grams
Chicken Stock Paste
70 grams
Marmalade
20 grams
Unsalted Butter
(Contains: Milk)
Not included in your delivery
75 milliliter(s)
Water
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season with salt and pepper.
c) When the oven is hot, roast on the top shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
a) Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
b) Pop the carrots onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
c) Roast on the middle shelf of the oven until tender, 20-25 mins. Turn halfway through.
a) While everything is in the oven, peel and grate the garlic (or use a garlic press).
b) Strip the thyme leaves from their stalks and roughly chop (discard the stalks).
a) In a small saucepan, combine the chicken stock, half the marmalade, half the thyme and the water (see pantry for amount).
b) Bring the sauce to the boil on high heat, then reduce the heat to medium and simmer until the sauce has thickened slightly, 2-3 mins.
c) Once the sauce has thickened, stir in the butter, then remove from the heat.
a) When the carrots have 5-10 mins remaining in the oven, add the garlic and the remaining thyme. Toss to coat the carrots, then return to the oven for the remaining 5-10 mins.
b) Once the duck is cooked, add a tablespoon of the duck fat from the tray to the marmalade sauce and stir to combine.
a) Once the carrots are roasted, pop them onto a serving plate.
b) Place the confit duck legs onto a separate serving plate and drizzle over the marmalade sauce to finish.
Enjoy!
