Fillet of Duck Breast with Orange Marmalade by Lurpak
1. 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/400°F/Gas Mark 6 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.
2. Once cooked let the meat rest for 5-10 minutes in a warm place, so that it stays moist before cutting.
3. Meanwhile cook the rice and once cooked but still hot press into a lightly greased individual ramekin dish or round pastry cutter. Pack the rice tightly in and then turn out on to the serving dish to serve.
4.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® over it and a few grains of freshly milled sea salt.
Ingredients
- One large fillet of duck breast (or two smaller individual size portions)
- 2 tbsp thick cut marmalade
- 125g long grain rice
- Lurpak® slightly salted butter for greasing
- Cavello Nero or purple sprouting broccoli
- Sea salt
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sheila holder - 29/09/2010 - 9:33pm
This recipe is very nice, and served with Danish Red Cabbage makes it better!
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