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Waitrose

Roasted Duck Fillets with Marmalade and Chilli Glaze

These sweet duck fillets with a hint of chilli make a quick but sophisticated dinner for two that is low in fat and salt but full of rich flavours.

Preparation time:
10 minutes
Cooking time:
30 minutes to 35 minutes
Total time:
40 minutes to 45 minutes 45 minutes
Serves:
 2
  • Milk Free
  • Gluten Free
  • Nut Free
  • Low Fat

Ingredients

  • 1 tsp Waitrose Cooks’ Ingredients A Dash of Sherry Vinegar
  • Pack 2 Waitrose Skinless Free Range Duck Breast Fillets
  • 1 orange
  • 4 tbsp Waitrose Organic Seville Orange Marmalade
  • Pinch of dried red chilli flakes

Method

  1. Preheat the oven to 190°C, gas mark 5. Cut the orange in half and squeeze the juice from one half into a small bowl. Cut the remainder into 4 wedges.
  2. To make the glaze, combine the marmalade, chilli flakes and sherry vinegar with the orange juice and season lightly.
  3. Line a baking tray with parchment paper. Place the duck fillets on the tray 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.
  4. Transfer the duck and orange wedges onto 2 plates, drizzle with the glaze and serve with lightly steamed kale or green vegetables.