Marmalade-roasted duck and gravy


For the duck
  • 1 duck, approximately 2kg (4lb) prepared weight
  • Salt
  • 4 level tbsp thin-cut orange marmalade
  • 2tbsp Cointreau
For the gravy
  • 2tbsp cornflour
  • Few drops of gravy browning, optional
  • Salt and freshly ground black pepper
  • 2tbsp Cointreau


    1. Set the oven to fairly hot, gas mark 6 or 200°C. Prick the duck all over with a fork and place it on a rack in a roasting tin and sprinkle with a little salt. Roast in the centre of the oven for about 45 mins. Remove the duck from the oven and reduce the oven temperature to moderate, gas mark 4 or 180°C.
    2. Warm the marmalade with the Cointreau until it's runny, and brush it over the duck. Return the duck to the oven and cook for a further 1-1¼ hrs, basting it occasionally with any remaining marmalade mixture. Cook the duck until the juices run clear when the thickest part is pierced with a skewer. Remove from the oven, transfer it to a warm serving plate, cover with a sheet of foil and keep in a warm place for about 10-15 mins before carving, to allow the meat to 'rest'.
    3. To make the gravy: Strain the juices from the duck then use a separating jug, or skim off the fat. Make the juices up to 600ml (1 pint) with boiling water. Heat the juices to boiling point in a saucepan. Mix the cornflour with 2tbsp cold water, and gravy browning if using, and then slowly pour into the juices, stirring well to give a smooth gravy.
    4. Season to taste, and stir in the Cointreau just before serving. Keep the gravy hot until serving. (Not suitable for freezing).

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