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.

• Nut free
• Low fat
• Gluten free
• Milk free

Preparation time :	10 minutes
Cooking time :	30 minutes to 35 minutes
Total time :	40 minutes to 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.