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Roasted Duck Fillets with Marmalade and Chilli Glaze

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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.

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

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.

Cook's tips

If you have time, allow the duck to marinate for 10-15 minutes to help the flavours develop. This recipe would also work well with chicken fillets.

Comments and images

Average user rating 4 stars out of 5

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Fiction Fanatic

Fiction Fanatic 28 April 2010 21:32

I did a very basic variation inspired by this recipe, simply rubbing chilli and salt onto the duck breast skin. For cooking time I used my usual duck breast formula from an old Raymond Blanc recipe book (i.e. 5 mins skin side down over high heat in hob, then 8 mins in hot oven, then rest for 5 mins). It worked well. A tasty variation on my usual recipe. If I ever had marmalade in the house I'd be tempted to try the proper version of this.

anastasiaf

anastasiaf 06 March 2010 20:03

I would cut the amount of marmalde by half - it seemed too sweet, and my glaze turned to be more of a runny sauce then a glaze. I also didn't get any chilli flavour, so I'd be more generous than a "pinch" of flakes in the future. Overall, I would cook this again, with less marmalade though

Larimarlady

Larimarlady 27 February 2008 08:27

I really enjoyed this, although I was worried that it would be too orangey. I didn't put the whole amount of chilli flakes in, however, as I thought it would be too overpowering and I also ensured that I left the duck to marinade before cooking. This made a difference I am sure. I didn't cook the duck for the whole amount of time listed, but did baste it with the glaze as it was cooking to help prevent it drying out.

Filo

Filo 24 February 2008 07:55

This is cooked for too long. 35 minutes and your duck is rock hard.

Filo

Filo 23 February 2008 20:20

Cooked this at 170 (fan assisted oven) and it was slaghtered so, so dissapointed as I had the bigest duck breasts known to man!! This is way, way to hot................... I am diassapointed this had a 5* recomendation until I have posted. It may well hoodwink others into think it's tried and tested with waitrose shoppers, when it hasn't. got further than their recipe card dispencer!!

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4 stars out of 5

Average user rating Based on 56 ratings

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Nutritional Info

Typical values per serving:
Energy 248.0kcal
Sugars 33.8g
Fat 1.7g
Saturated Fat 0.7g
Salt 0.3g

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This recipe was first published on Waitrose.com in December 2007