Duck with marmalade

Name: Duck with marmalade
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 4 small duck legs; 2 garlic cloves, crushed; 2 1/2 cm (1in) piece fresh root ginger, peeled and finely grated; Pinch of five-spice powder (optional); 2 tbsp. bitter orange marmalade; Grated zest and juice of 1 large orange, plus extra wedges to serve

Try this delicious duck leg recipe tonight. Team up with the buttery couscous for the ultimate duck dish.

By The GH Kitchen TeamPublished: 22 May 2004

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Food, Ingredient, Tableware, Dishware, Dish, Serveware, Citrus, Plate, Meal, Recipe,

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Yields:

Prep Time:

5 mins

Cook Time:

25 mins

Total Time:

30 mins

Ingredients

4 small duck legs
2 garlic cloves, crushed
2 1/2 cm (1in) piece fresh root ginger, peeled and finely grated
Pinch of five-spice powder (optional)
2 Tbsp. bitter orange marmalade
Grated zest and juice of 1 large orange, plus extra wedges to serve

Directions

1. Step 1
  Prick the duck legs all over with a skewer or fork, then put them in a large saucepan. Cover with cold water, bring to the boil and simmer for 15min.
2. Step 2
  Meanwhile, mix together all the remaining ingredients.
3. Step 3
  Preheat the grill to its highest setting. Drain the duck, then put on a foil-lined grill pan, skin side down and spoon half the orange mixture evenly over the legs. Grill for 5min, then turn the duck skin side up and spoon over the remaining mixture. Season generously with salt and freshly ground black pepper and grill for a further 5min or until the duck skin is charred and crisp. Serve with orange wedges to squeeze over the top of the duck.
  
  Try some more of our favourite duck recipes:
  
  Crispy glazed duck with fruity vineger
  
  Blushing duck salad
  
  Five-spice duck with port plums
  
  Duck with port and figs
  
  Duck ragu

Per Serving:

Calories: 230
Total carbs: 5 g
Sugars: 5 g
Total fat: 18 g
Saturated fat: 5 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time