Try roast duck as an easy alternative to the usual turkey dinner on Christmas Day. A sticky Seville orange and marmalade glaze makes it even more festive
Prep:5 mins
Serves 4
1 oven-ready duck, about 2 kg2 oranges, halved60g Seville orange marmalade
STEP 1Expose and cut out the wishbone. This makes the duck easier to carve once cooked. A butcher can do this for you.STEP 2Heat oven to 240C/220C fan/gas 9. Lightly score the skin on the duck all over, and make a deep cut from inside the body into each leg.STEP 3Season the duck well. Heat an ovenproof frying pan over a low heat. Place the duck on its side with the thigh touching the pan for 15 mins. Turn and cook on the other side for 15 mins more.STEP 4Turn the duck breast-side down, then transfer the pan to the oven and cook for 5 mins. Drain the fat from the pan, turn the duck onto its back and continue to cook for 15 minutes.STEP 5Meanwhile, cut both oranges in half, then cut 4 wedges from half an orange. Heat a small frying pan over a medium heat, then cook the orange wedges in the dry pan for 1 min on each side to lightly caramelise.STEP 6Remove the orange wedges from the pan and set aside. Squeeze the juice from the remaining orange halves into the hot pan and reduce by half. Add the marmalade, take off the heat, add 1 tbsp water and stir together.STEP 7After 15 mins of roasting, brush the marmalade glaze over and continue to roast for a final 10 mins. Rest for 20 mins.STEP 8Carve by cutting the leg and thigh away, then separating the leg from the thigh. Carve slices of breast and serve with the orange wedges to squeeze over.
