Fillet Of Duck Breast With Orange Marmalade
What you'll need to get:
Serves 2
- One large fillet of Duck breast, or two smaller individual size portions.
- 2 tablespoons thick cut marmalade.
- 125g long grain rice.
- LURPAK Slightly Salted butter for greasing.
- Cavello Nero or Purple Sprouting Broccoli.
- Sea salt.
What you need to do:
Place the duck skin side up in a roasting dish. Pierce the skin well all over using a fork. Smear the marmalade over and bake in the preheated oven at 200°C or 190°C Fan for 18 to 25 minutes. Cooking times will vary depending on how well cooked you like your duck. The thickness of the breast will also have an influence as to how long it takes. Once cooked let the meat rest for 5-10 minutes in a warm place, so that it stays moist before cutting.
Meanwhile cook the rice and once cooked but still hot press into a lightly greased individual ramakin dish or round pastry cutter. Pack the rice tightly in and then turn out on to the serving dish to serve.
The Cavello Nero is like a springy cabbage with a wonderful flavour and well worth trying with this dish. To cook it, chop and then steam for a few minutes. Serve with melted LURPAK Unsalted butter over it and a few grains of freshly milled sea salt.
And another thing...
To keep the skin nice and crispy, it can be helpful to dry the duck skin well for this dish. So leave the duck breast uncovered in the fridge overnight or at least dry it well with paper towels before you use it.