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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.

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

    Serves: 2


    • 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


    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.

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    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.


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