Lazy Mallard with Marmalade Sauce

This is a Guest Recipe by Mitzie Wilson, who was Editor of BBC Good Food

Mallard is a type of wild duck,  but you can use any duck for this recipe.

Ingredients

• 1 sprig marjoram
  
• 1 sprig parsley
  
• 2 oranges
  
• 1 red onion, cut in half
  
• 2 tablespoons thick-cut marmalade
  
• 100 ml chicken stock
  
• 2 clementines
  
• 1 teaspoon cornflour

Utensils

Roasting tin

Chopping board

Sharp knife

Citrus squeezer

Aluminium tin foil

Method

1. Pre-heat the oven to 180C / Gas 4.
   
   
2. Place the herbs, half an orange and the onion inside the body cavity of the mallard, then place in a small roasting tin and spread with the butter and then the marmalade as if you are making toast for breakfast.
   
   
3. Squeeze the juice of the remaining oranges into the roasting tin with the stock.   Cover with foil and roast for 45 minutes to one hour depending on size and until the juices run clear when skewered.
   
   
4. Fifteen minutes before the end of cooking time, remove the foil from the mallard, cut the clementines in half and add to the roasting tray, basting with a little of the juices and return to the oven until the mallard has browned.
   
   
5. Remove the bird and the clementines from the roasting tin and skim off most of the fat.
   
   
6. Place the tin on the hob and bring to the boil.   
   
   
7. Mix the cornflour with one tablespoon cold water and add to the gravy, stirring until thickened.
   
   
8. Serve the duck carved into slices with the sauce poured over and with the clementines.