Tasty twist on a classic dish
1 whole mallard duck
Salt and pepper
1 tbsp duck fat
1 oven bag
¾ cup orange juice
1 whole orange, peel and juice
2 cloves garlic, minced
½ onion, sliced
¼ cup orange juice
6 tbsp brown sugar
1 tbsp runny honey
½ tsp allspice
1 tbsp balsamic glaze
¼ cup whole almonds
¼ cup sliced almonds
½ tbsp honey
Dehydrated orange slices (optional)
Preheat oven to 160°C.
Pat the duck dry using paper towels and season it with salt and pepper.
In a large hot pan add the duck fat and butter, and brown the duck, covering all sides.
Place the duck in an oven bag, carefully pouring in the hot juices from the pan and adding the orange juice. Tie and pierce the bag and place in the oven for two hours.
Turn off the oven and let the bird rest in the oven for a further 30 minutes.
While the bird is resting, make the marmalade.
Using a potato peeler, carefully peel the skin off the orange, leaving as much of the white flesh behind as possible (as it can taste bitter).
Using a sharp knife, slice the peel into thin strips. Put the peel into a large saucepan and add the juice from the orange along with the rest of the marmalade ingredients and mix together. Simmer the marmalade mixture for 30 minutes or until thickened. Stir in the balsamic glaze and set aside to cool.
To toast the almonds:
In a hot pan, add the whole and sliced almonds and toast until golden brown. Turn down the heat to low, then add the honey to the pan and stir, ensuring the almonds are covered, and being careful not to burn them. Once the almonds are honey glazed, remove from heat.
To serve, pour the marmalade over the duck and sprinkle with the almonds. Decorate with dehydrated oranges slices.
Recipe extract from The Fish + Game Cookbook by Angelo Georgalli
Published by Beatnik Publishing