DUCK BREASTS WITH STICKY SEVILLE ORANGE MARMALADE

4 Duck breasts, scored 3-4 times

OR you can use the pre- cooked “Luv A Duck Breasts”, and prepare as per instructions

1 jar of Tar10 Oxford Cut Seville Orange Marmalade

¼ good chicken stock

2 tablespoons of orange juice

2 tablespoons of soy sauce

Chopped coriander to garnish

 

Pre heat the oven on 190°C

Dry fry the breast skin side up for 5 mins,  turn and cook for a further 2 mins.

Place duck breasts, skin side up, onto a tray lined with baking paper in the preheated oven, and cook for 8 to 10 mins until still pink, then rest on a plate covered with foil

Meanwhile to make the sauce, poor off all but 2 tabs of the duck fat ( keep the rest to roast potatoes in), add the jar of Tar10 Oxford Cut  Seville Orange Marmalade, the chicken stock, orange juice and soy sauce, bring to the boil until it becomes “sticky”.

Serve on a bed of rice and sprinkle with chopped coriander and rocket on the side.

Bon Appetite !!!!