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http://www.lifestylefood.com.au/recipes/11500/duck-with-seville-marmalade

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Duck with Seville Marmalade

Ingredients

Method

  • 1.

    Oven temperature 160C.

  • 2.

    Dry duck well if bought in a plastic bag. Cut half lemon into two quarters and place 2 quarters of lemon and one stick rosemary in cavity.

  • 3.

    Tuck the wings underneath the duck (otherwise the opart of meat the wings naturally cover will not cook properly)

  • 4.

    Smother duck in marmalade over every bit of the skin and sprinkle remaining rosemary leaves, chopped finely. Salt and drizzle with extra virgin olive oil.

  • 5.

    Place on a trivet in oven tray breast side up.

  • 6.

    Bake till tender (1 ½ hours to 2 ½ hours......will all depend on the age of the duck...)

  • 7.

    Place a little water in the base of the pan.

  • 8.

    When breast ‘gives’ to the touch, take out of oven and pour verjuice over. Leave to rest half an hour before carving.

  • 9.

    Serve with bitter greens like chickory.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Chardonnay are the best wines to pair with Duck with Seville Marmalade.

 
 

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