Orange Marmalade and Port...Orange Marmalade and Port Glazed Duck with A Parsnip Pumpkin Truffle Butter Mash

The recipe Orange Marmalade and Port Glazed Duck with A Parsnip Pumpkin Truffle Butter Mash can be made in roughly 45 minutes. This gluten free recipe serves 2 and costs $6.19 per serving. One portion of this dish contains roughly 28g of protein, 31g of fat, and a total of 748 calories. 11 person were glad they tried this recipe. Head to the store and pick up olive oil, tasmanian pepper, tablespoons orange marmalade, and a few other things to make it today. It works well as a condiment. It is brought to you by What's for Lunch Honey. With a spoonacular score of 92%, this dish is super. Users who liked this recipe also liked Honey-Orange-Glazed Muscovy Duck With Parsnip Mash, Marmalade glazed roast duck, and Browned Butter Parsnip Mash.

Ingredients

Cooking Instructions

1. 01

   Pre-heat oven to 180 degrees C. Prepare the duck breast by patting it dry and trimming off all excess fat. Then using a sharp knife, score across the duck breast 4 times through the skin and fat but just barely to the meat. Rub the skin with salt and crushed pepper.

2. 02

   Heat a frying pan over medium-high heat.

3. 03

   Add the shallots and 2 sprigs of thyme to the pans then lay the breast in the pan skin-side down and fry until the skin is brown and crisp, about 4-5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the pan. Turn the breast over and cook for 1 minute. Before popping the breast into the oven, generously spread 3 tablespoons of the orange marmalade over the skin.

4. 04

   Place skin side down on a rack in a roasting tin in the middle of the oven and roast until the desired doneness. See notes below.

5. 05

   Remove the duck breast from the roasting pan and cover with aluminum foil. Set aside to rest.

6. 06

   Pour off excess fat from the frying pan.

7. 07

   Pour the port wine into the pan and add the remaining 3 tablespoons of orange marmalade.

8. 08

   Whisk the sauce over high heat, bring to the boil and cook until the sauce thickens, about 2 minutes. Salt and pepper to taste. Press sauce through a sieve discarding the shallots and thyme. Keep sauce warm. For the mash mix together the vegetables with the olive oil, a pinch of fleur de sel and the remaining thyme in a bowl.